Cranberry and cucumber might sound like an odd couple, but the vegetable really mellows out the berry's tartness.
Photography: Johnny Miller
Source: Martha Stewart Living, July 2012
Prep Time 15 minutes
Total Time 45 minutes
Yield Makes 4 1/2 cups
1 cup sugar
2 cups grated English cucumber (about 1 cucumber), plus cucumber wedges, for garnish
9 ounces vodka, chilled
12 ounces cranberry juice (no sugar added)
1/2 cup fresh lime juice (from about 4 limes)
Ice, for serving
Bring sugar and 1 cup water to a boil in a small pot. Reduce heat, and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber, and let cool. Pour through a fine sieve into a bowl or large glass measuring cup, and discard solids (you should have 2 cups syrup). Cucumber syrup can be refrigerated up to 3 days.
Combine cucumber syrup, vodka, and cranberry and lime juices in a 2-quart pitcher. Cocktail can be refrigerated up to 8 hours. Serve over ice, and garnish with cucumber wedges.