Cucumber-mint Agua Fresca Recipe

Dissolve sugar

In a small heatproof bowl or measuring cup, combine 0.5 cup granulated sugar with 0.25 cup hot water. Stir until the sugar is fully dissolved to make a light simple syrup. Let cool to room temperature (about 5–10 minutes).

Place the 2 cups chopped cucumber, 12 fresh mint leaves (reserve 4 leaves for garnish), 3 cups cold water, and 0.25 cup fresh lime juice into a blender. Add the cooled simple syrup. Blend on high until very smooth, about 45–60 seconds.

Taste the blended mixture. If you want more brightness, add an additional tablespoon of lime juice. If it needs more sweetness, add up to 1–2 tablespoons more simple syrup. Optionally add a pinch (about 1 tsp) of sea salt to round flavors; blend briefly to combine.

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended mixture through the strainer, using a spoon to press solids and extract as much liquid as possible. Discard the pulp or save it for smoothies.

Refrigerate the strained agua fresca for at least 30 minutes to chill and let flavors meld. Alternatively, serve immediately over ice for a more refreshing, slightly diluted result.

Fill glasses with ice (about 1/3–1/2 cup per glass). Pour the chilled agua fresca into glasses. If desired, top each glass with a splash of sparkling water (about 2–3 tablespoons) for effervescence.

Garnish each glass with reserved mint leaves and a cucumber slice. Serve cold.