We’ve got leaves, we’ve got flowers, we’ve even got some legitimately hot days head our way and since it seems I’m determined to skip right into Summer this year, we’ve got refreshing Cucumber Mint Lime Agua Fresca just in time for Cinco de Mayo. In Spanish, “agua fresca” means cool waters, and I first really learned about the wonder that is agua fresca living in the San Francisco Bay Area, where every good burrito stand has some form of house agua fresca that they serve to counter the heat of the hot weather and the spicy food. I’ve had a lot of different flavors over the years, but recently a friend of mine made a Cucumber Mint Lime Agua Fresca (like this one) that she had at the restaurant Lemonade in L.A. While I don’t promise that this is their exact recipe, I can promise that I like it a lot, it is delicious and refreshing, and it’s easy to make. And once you make it the first time, you’ll be persuaded to make it often. It’s a great beverage to keep on hand for guests who aren’t imbibing, too. Just serve it in a big pitcher with lots of ice and set tequila, gin, or vodka next to it and guests can make margaritas or keep included in the party even if they’re Teetotalers. Added bonus, because the lime juice and simple syrup, Cucumber Mint Lime Agua Fresca keeps for a couple of days in the fridge with no problem.
- 2 large English cucumbers
- 1 cup+ mint leaves
- ½ cup lime juice+
- ½ cup simple syrup (I used lemon verbena because I had it around- don't be afraid to use flavored)
- 1 cup water
- optional mint leaves and lime wedges for garnish
- In a blender, or food processor, pack all of the ingredients.
- Puree until very smooth.
- Place a fine mesh colander over a pitcher or bowl. Pour the juice into the strainer and let rest. You can help things along by occasionally stirring the pulp around in the strainer.
- Serve with lots of ice and mint leaves and lime wedges.
- Addition: Add less sugar and half of a honeydew as well. So good.
- As you can imagine, this is an incredibly good mixer for margaritas. Check out my “Mexican” page for lots of good Cinco de Mayo ideas.
I love cucumber and mint together! This will be perfect for Cinco de Mayo!
well I am definitely ready for summer! not that I’d want to skip over our beautiful springtime, but I get this way every year. our farmers markets open this month, and the weather is going to be perfect this weekend – perfect for this drink! cheers!
Barrett,
I’m so glad to see my mint burgeoning forth from the ground, because this looks wonderful! After my spouse mentioned that some of his captains are going down to Kentucky for the derby I asked if he wanted Mint Juleps. He declined–but the whole family would get into this aqua fresca.
Thanks!
Yes, I like it because it’s great for everyone. And feels festive even without the booze.
We keep our fridge stocked with some sort of agua fresca or another all summer long, I seriously can’t get enough. This one sounds so light and refreshing, it’s just begging for those dog days to be here (but I’ll try it sooner than that)!
Smart. I go through phases where I’m good about it. But I always wish it was ready to go.
I’ve got a recipe for Cucumber Mint Agua Fresca as well (http://www.jillhough.com/recipes/apple-cucumber-lime-agua-fresca-recipe/), but I love your idea of lemon verbena-infused simple syrup and/or melon. Sounds really summery-delicious!
I’m in the SF Bay Area, too–going to be a scorcher today! Better brew up the agua fresca!
So many possible variations- it’s fun to try new ones. I’m curious about cilantro, though of all the herbs, I really find mint the most refreshing when it’s really hot.