The lighter syrup was a simple syrup with pureed cucumber that sat in the fridge for half a day, then got strained. I used powdered sugar because that's what I had.

The darker syrup was made by pureeing and straining a cucumber, then bringing that juice to 145° while mixing in Sugar in the Raw.

A bartender warned me about heating the vegetables and giving it a "soupy" taste, and they had a point. The immersion syrup is less sweet and more watery, but has a more refreshing cucumber flavor. The heated syrup is sweeter, but doesn't have that fresh crispness. Both are okay but neither are great.