Cucumber Peel Ginger Limeade

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cucumber limeade

Chef Norbert Bomm

Morrison Healthcare


Morrison’s corporate executive chef Norbert Bomm gives limeade a zero-waste halo by using nutrient-rich cucumber peels as a base. He suggests scrubbing the cucumbers in a baking soda solution before peeling. Fresh ginger adds extra zing to the fresh-squeezed limeade.


5 fresh limes

Peels of 3 medium cucumbers

5 oz. granulated sugar

1 oz. gingerroot, peeled

8 cups water, divided

Ice cubes

Blueberries and mint leaves, for garnish


  1. Juice the limes into large bowl and set aside.
  2. Scrub cucumbers using a concentration of about 1 teaspoon baking soda per 2 cups water; rinse with cold water. Peel cucumbers and place peels in the bowl with lime juice and 2 cups water. Cover and chill overnight in the refrigerator.
  3. In saucepan, mix 2 cups water with sugar and ginger; bring to a boil. Reduce heat and steep for 15 minutes; remove from heat and cool. Once cooled, add to the lime juice-cucumber peel mixture.
  4. Into blender container, pour limeade mixture; blend at high speed until pureed. Strain through a fine strainer and add remaining 4 cups water. Chill in refrigerator.
  5. To serve, pour over ice. Garnish with blueberries and fresh leaves.

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