C – I am addicted to making and drinking Agua Fresca.
A few weeks ago, we made a great Agua Fresca using tamarind pods. It was delicious. So, I started to look for tamarind pods in San Francisco to make it again. I don’t live close to the Mission District, so Mexican grocery stores are slim where I live.
I needed to make another type of Agua Fresca to hold me over.
This cucumber lime mint Agua Fresca was the perfect drink for that. It getting hot in California and a sweet cooling and refreshing drink is just what is needed.
I love this drink. The combination of cool cucumbers, fresh mint, some sugar and a little tart from the limes goes so well together. I didn’t expect it to taste like this.
You really can’t distinguish the different tastes. They just combine so well. Nothing is fighting to outshine the other.
I think my favorite thing about this drink is the great color. I can imagine serving this at a party and people wondering what it is and drink it.
|Cucumber Week: Cucumber Lime and Mint Agua Fresca|
- 1 pound cucumbers, sliced or coarsely chopped with tops removed but peels left on
- ½ cup lime juice, about 5 to 6 limes depending on how juicy the limes are
- 1 cup fresh mint leaves, packed
- ½ cup granulated sugar
- 1¼ cup water
- Pinch of salt
- Place ⅓ of the water with all of the sugar and salt into a small sauce pan and let sugar dissolve. Turn off heat and cool completely. If you are in a hurry place simple syrup into freezer for 15 to 20 minutes until cooled. Be careful not to forget about it and freeze it.
- Place cucumbers, lime juice, simple syrup, remaining water, and mint leaves into a blender.
- Blend until fine.
- Place juice through a fine mesh strainer.
- Fill a pitcher half way with ice cubes.
- Pour the juice over the ice and let sit for 30 minutes before serving.
- Serve with lime slices and mint sprig for garnish.
I am sure we could make this into a spiked version for all the curious alcohol drinkers, too.
It’s a must try this Summer. So, make it.