Cooling cucumber and mint agua fresca with lime and agave — bright, hydrating, vegan, gluten-free.
# Ingredient List:
→ Vegetables & Herbs
01 - 2 large cucumbers, peeled and chopped
02 - 1 cup packed fresh mint leaves
03 - 1 small handful fresh cilantro (optional)
→ Citrus
04 - 1/4 cup (4 tablespoons) fresh lime juice (from 2 limes)
→ Sweetener
05 - 2 tablespoons agave syrup (or honey/maple syrup as an alternative)
→ Liquids
06 - 4 cups cold filtered water
07 - 1 cup ice cubes, plus extra for serving
→ Garnish
08 - Cucumber slices
09 - Lime wedges
10 - Sprigs of fresh mint
# Directions:
01 - Peel and chop the cucumbers; measure and pack the mint. If using cilantro, rinse and lightly pat dry. Juice the limes and set aside.
02 - Add the chopped cucumbers, packed mint leaves, cilantro (if using), lime juice, agave syrup, 4 cups cold water and 1 cup ice to the blender. Secure the lid.
03 - Blend on high until the mixture is completely smooth and homogenous, about 30–60 seconds depending on blender power.
04 - Pour the blended mixture through a fine mesh sieve or cheesecloth into a large pitcher. Use the back of a spoon to press and extract as much liquid as possible; discard the remaining pulp.
05 - Taste and adjust sweetness or acidity as desired, adding a little more agave or lime juice if needed. Chill briefly if desired before serving.
06 - Pour over glasses filled with ice. Garnish each glass with cucumber slices, a lime wedge and a sprig of mint. For a sparkling variation, top each glass with sparkling water just before serving.
