1) Ingredients: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 1 medium English cucumber (about 8–10 oz / 225–280 g). Optional: 1 tsp fresh lime juice or 1/8 tsp citric acid per batch for brightness and preservation. 2) Wash cucumber; optionally peel if skin is waxy. Cut into chunks. 3) Method A (hot infusion - recommended for stability): In a small saucepan combine water and sugar. Heat gently, stirring until sugar fully dissolves (do not need to boil). Add cucumber chunks, bring just to a low simmer for 2–3 minutes, then remove from heat. Cover and let steep 20–30 minutes, tasting for desired intensity. 4) Strain through a fine mesh sieve lined with cheesecloth or a fine mesh strainer, pressing gently to extract liquid. Discard solids. If a clearer syrup is desired, chill and decant away any cloudy solids or re-filter through coffee filter. 5) Method B (cold-pressed for brightest flavor): Puree peeled cucumber in a blender, strain through cheesecloth to yield cucumber juice (about 1/2–3/4 cup). Make a 1:1 simple syrup (1 cup water + 1 cup sugar), cool completely, then stir in 1/2–3/4 cup fresh cucumber juice to taste. Use immediately and keep refrigerated (cold method is brighter but shorter-lived). 6) Cool syrup to room temperature, then transfer to a clean airtight bottle or jar and refrigerate. Label with date. 7) Optional: add 1 tsp vodka (per cup) or 1/8 tsp citric acid to extend fridge life slightly. Discard if cloudy, off-smelling, or mold appears.