Refresco Recipe

Dissolve sugar

In a pitcher, combine the granulated sugar and 1/2 cup of the cold water. Stir vigorously until the sugar is mostly dissolved. If using simple syrup, omit this step and stir the syrup directly into the liquid.

Add the fresh lime juice and fresh orange juice to the pitcher. Stir to combine.

Pour in the remaining 3 1/2 cups cold water and stir until evenly mixed. Taste and adjust sweetness by adding up to 2 tablespoons additional simple syrup or sugar, stirring until dissolved.

Lightly muddle the mint leaves in a small bowl or measuring cup with the sliced cucumber and strawberries — 6–8 gentle presses — to release aromatics without turning the fruits to pulp.

Add the muddled fruit and mint to the pitcher with the refresco base. Stir to combine and let rest in the refrigerator for at least 15 minutes (or up to 1 hour) to allow flavors to meld.

When ready to serve, fill glasses with ice cubes and divide the fruit and liquid among glasses. Garnish each glass with a lime slice and extra mint if desired.

If you prefer a fizzy refresco, gently stir in the club soda or sparkling water just before serving to preserve effervescence. Use 1/2 to 1 cup depending on how bubbly you want it.

If rimming glasses, combine the coarse sea salt and granulated sugar on a small plate. Rub the lime wedge around the outside rim of each glass, then dip the wet rim into the salt-sugar mixture to coat.