Actually, reading that recipe, I would do exactly as it says to make it a wine, but adding more sugar, pectic enzyme, and campden tablet. Actually, I would boil the water and sugar, and then add it to the cuke juice once it is cooled (less than 90 degrees F). Boiling the cuke juice would mess the flavor up, much like boiling apple juice gives it a cooked flavor. Then again, who knows how this would turn out, as grape wines don't taste like grapes, so why would this taste like cukes and lemons? Maybe you would be better off making up the drink and adding vodka, rum, or even a splash of gin like cucumber Hendriks.