If you know me, you know I love Mexico. The people, climate, and the FOOD. As this site develops, you will learn more and more about all that Mexico has to offer. But today, I am lazy. And I have another tomato dish to tell you about, so I need something to give you that won’t make you think I am overly obsessed with tomatoes. I also don’t want to lose my dear tomato-fearing friend Cathy as a follower!
One of my favorite things to drink while in Mexico are aguas frescas. Nothing quenches thirst quite like a cold aqua fresca. I’ve told you about them before. But the beauty of aquas frescas is that the possibilities are endless. Fruit, vegetable, fruit-vegetable combinations….if you can think it, you can make an agua fresca.
I told you last week about the abundance of cucumbers that I had. After several containers of gazpacho, I had to come up with something else to use up the fabulous cucumbers. This recipe couldn’t be easier (as with most aguas frescas) and works well as a hot weather refresher and as the base for Saturday night cocktails (surprise, surprise).
Cucumber Mint Agua Fresca
Makes about 1 quart (950 ml)
2 large cucumbers, washed well and roughly chopped (keep peel on)
1 handful mint (leaves only), approximately 1 loosely packed cup
1/2 cup (120 ml) fresh squeezed lime juice
1 1/2 cups (360 ml) water
4-6 tablespoons (60-90 ml) agave syrup
In blender (working in batches if needed) place all ingredients EXCEPT the agave syrup.
Puree several minutes, until entire mixture is liquid. You can add more water if needed.
Pour through a fine mesh strainer into a pitcher until liquid has drained and only pulp remains in strainer.
Discard pulp and stir agave into liquid in pitcher. Start with less, adding more if you like things a bit sweeter. Serve over plenty of ice, adding a splash of tequila if you are making cocktails. Can be made a day in advance, just cover pitcher with plastic and store in refrigerator.