My, how things have changed. This time, last year, we were touring London and Paris on our honeymoon, eating and drinking our way through both cities. Weeks later, we traveled to Cancun, Mexico, for a cousin’s wedding. Upon our return to Philadelphia, we still had weekends in Wildwood and a long stay near Ocean City, Maryland, to look forward to.

International travel isn’t on our horizon anytime soon, as we await the arrival of Baby Beck at the end of July. Aside from the fact that the cost of a flight to Europe will be better spend on diapers and wipes, I have a reasonable fear of not making it home to deliver the baby in the states should we travel towards the months of June and July. I can’t think of a better reason to stay home this summer and, frankly, couldn’t be happier. Hopefully, my cheery sentiments stick with me as I close out my pregnancy in the sweltering heat.

Though I can actually look forward to a larger serving than normal of delicious, Memorial Day weekend food, I won’t be ringing in the holiday with the adult beverages I used to enjoy. To be honest, though, I don’t feel as if I’m missing out on much with an alcohol void. Still, since everyone else will have a special drink or cocktail to celebrate the three-day weekend, I came up with a refreshing, baby-safe beverage for myself.

Citrus Cucumber Cocktail

Inspired by Food and Wine Magazine

1 large cucumber, peeled

Juice from 4 large lemons

Juice from 2 limes

2 tablespoons simple syrup

Seltzer

Cucumber and lemon slices, for garnish

Cut the cucumber in chunks and, in a blender or food processer, puree until there are no solids. Drain mixture through a fine mesh sieve placed over a large bowl, pressing the pulp through the sides and extracting the liquid from the pureed cucumber. Whisk in lemon and lime juice and simple syrup. Pour mixture into glasses with ice, and stir in desired amount of seltzer. Garnish edge of glasses with cucumber and lemon slices and serve.

This invigorating beverage is appealing to all party guests, and it’s on the healthy side, too. Lemon and lime is a classic, refreshing combination, and juice from the fresh fruit tops anything you can purchase by the bottle in the grocery store. The extra work it takes to squeeze them fresh is well worth it. The cucumber juice has a surprisingly obvious taste and gives this cocktail a spa-like quality. Though the liquor stores and food markets sell simple syrup, save yourself a trip and make your own: whisk 1 part sugar to 1 part water in a medium sauce pan (I usually do a cup of each to make extra for later), and allow the sugar to completely dissolve over low heat.

While this drink is perfect as is, alcohol can certainly be added for those old enough to partake; I think the fragrant, floral notes of gin would complement the cucumber and citrus mixture well. I wouldn’t be surprised, though, if everyone wanted to enjoy it as written in the recipe. This drink doesn’t need any booze to liven up your Memorial Day weekend.