Tap the lemongrass with the back of a knife and cut into pieces. Then bring to the boil with half a liter of water and the sugar and continue cooking over a low heat for approx. 5 minutes. Let cool down.
Pat the washed cucumbers dry and chop them roughly. Chop the cucumber cubes very finely in the blender and pass them through a fine sieve. Halve 4 lemons and squeeze them. Mix approx. 200 ml lemon juice with the cucumber water. Sieve the lemongrass syrup. Add the cucumber water and chill for an hour.
Pour some cucumber syrup into glasses and fill up with mineral water and ice cubes. If necessary, wash the remaining lemon with hot water, dry it, halve it lengthways and cut it crossways into slices. Serve the syrup with lemon wedges.
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