Aloe Vera Recipe

Prepare the aloe leaf

Wash an aloe vera leaf under cool running water. Trim off the spiky edges with a sharp knife and slice the leaf open lengthwise. Using a spoon, scoop out the clear inner gel into a bowl, discarding the yellowish latex (aloin) close to the rind. Rinse the gel pieces briefly in cold water to remove any remaining latex.

Dice and process gel

Cut the rinsed aloe gel into roughly 1/2-inch pieces. Place the pieces in a blender with 1 cup of water. Blend on high until smooth, about 30–45 seconds. This yields approximately 1 cup blended aloe gel; if needed, add small amounts of water to reach a smooth, pourable consistency.

Strain for smoothness (optional)

For a silky texture, pour the blended aloe through a fine-mesh sieve or cheesecloth into a pitcher, pressing gently to extract the liquid. Discard any remaining fibrous solids.

Sweeten and season

Return the strained aloe juice to the blender or a mixing container. Add 2 tablespoons fresh lemon juice, 1 tablespoon honey or agave, and a pinch (1/4 tsp) sea salt. Blend or whisk until the sweetener dissolves and flavors are well combined. Taste and adjust lemon or sweetener to preference.

Chill and serve

Fill two serving glasses with ice (about 1/2 cup ice per glass). Divide the aloe mixture between the glasses. If using, top each glass with 1/4 cup sparkling water for fizz and gently stir once to combine.

Add 2 fresh mint leaves to each glass and a couple cucumber slices for a cooling aroma. Garnish with a lime wedge on the rim. Serve immediately. If storing, keep the prepared aloe juice in a sealed container in the refrigerator and consume within 24–48 hours for best freshness.