Start by peeling two medium cucumbers and slicing them into small pieces, about one inch thick. Transfer to a blender and blend on high for 30 seconds until smooth.

Set a fine mesh sieve over a large pitcher and pour the cucumber puree into the sieve. Press down to extract as much liquid as possible.

Juice about four ripe lemons until you have approximately ½ cup of lemon juice. Pour this into the pitcher with cucumber juice and add ¼ cup of granulated sugar. Stir until the sugar dissolves.

Add 4 cups of cold water to the pitcher and stir well. Adjust sweetness and lemon flavor as desired.

Cover the pitcher and chill in the refrigerator for at least one hour.

To serve, fill glasses with ice cubes, pour in the chilled cucumber lemonade, and garnish with lemon slices, cucumber slices, and mint leaves.