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Persian cucumber cava sparkling in two coupe glasses with mint and cucumber ribbon garnish
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Foolproof Persian Cucumber Cava

A tested Persian cucumber cava recipe with cucumber-mint syrup, rosewater, and lime, topped with dry cava for a floral, crisp, genuinely fizzy sparkling drink — plus a non-alcoholic mocktail swap.
Prep Time15 minutes
Cook Time5 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 140kcal

Ingredients

For the Cucumber-Mint Syrup:

  • 1 1/2 cup thinly sliced Persian cucumber (about 2 medium)
  • 1/3 cup fresh mint leaves, lightly packed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon culinary-grade rosewater

For Serving:

  • 1/3 cup fresh lime juice (about 3–4 limes)
  • 1 (750 ml) bottle chilled dry cava (or sparkling water for a mocktail)
  • Ice
  • Persian cucumber ribbons, for garnish
  • Fresh mint sprigs, for garnish

Instructions

  • Combine the sliced cucumber, mint, sugar, and water in a small saucepan. Bring to a gentle simmer and cook for about 5 minutes, mashing slightly, until the sugar is fully dissolved.
  • Strain the warm syrup through a fine mesh strainer into a jar, pressing the solids to extract the liquid. Discard the solids and stir in the rosewater while the syrup is still warm. Taste and adjust if needed.
  • Cover and refrigerate the syrup for at least 30 minutes, or up to 5 days, until fully cold.
  • In a chilled pitcher, combine the cold syrup with the fresh lime juice and stir well.
  • Fill the pitcher or individual glasses with ice, then pour the chilled cava slowly down the side of the glass. Stir gently once.
  • Garnish with cucumber ribbons and mint sprigs and serve immediately.

Notes

  • Rosewater potency varies by brand — start with 1/2 teaspoon, taste, and add up to 1/4 teaspoon more if needed. More than 3/4 teaspoon total tends to taste soapy.
  • The strained cucumber-mint syrup keeps in an airtight jar in the fridge for up to 5 days, making it the perfect make-ahead component for entertaining.
  • For a non-alcoholic version, swap the cava for well-chilled sparkling water or club soda and add an extra squeeze of lime.
  • Persian cucumbers are seedless and thin-skinned, which is why they blend into the syrup so smoothly; if using a regular cucumber, peel and seed it first.
  • Pour the cava gently down the side of the glass rather than over the ice directly — this keeps the bubbles alive longer.
  • This recipe scales easily — double or triple the syrup and lime juice, and use one bottle of cava per 6 servings.