Begin by washing 2 large English cucumbers thoroughly under cool running water to remove any dirt. Trim the ends and roughly chop them into chunks while keeping the skin on, as it adds great flavor. Set the chopped cucumbers aside, ready for blending.

In a high-speed blender, add the chopped cucumbers and blend them on high for about 60 to 90 seconds until the mixture is completely smooth.

Pour the blender mixture through a fine mesh sieve into a bowl to separate the juice from the pulp. Use a spatula or the back of a spoon to press down gently.

For those who prefer a smoother sweetness, prepare a simple syrup by combining ¾ cup of water with ¾ cup of granulated sugar in a small saucepan and heat over medium heat for 2-3 minutes until sugar dissolves.

Juice about 6 to 8 fresh lemons until you gather roughly 1 cup of fresh lemon juice, ensuring to strain it through a sieve.

In a large pitcher, combine the cucumber juice, lemon juice, sugar (or optional simple syrup), and ¼ teaspoon of salt. Stir well until the sugar is completely dissolved.

Gradually add in 4 cups of cold water, stirring to mix everything thoroughly. Taste the lemonade and adjust sweetness or tartness as needed.

Add 2 cups of ice cubes into the pitcher and refrigerate for at least 30 minutes.

When ready to serve, pour the chilled Cucumber Lemonade over additional ice in glasses. Garnish each glass with cucumber slices, lemon rounds, and fresh mint leaves.