chocolate hippos

cucumber, mint and lime agua fresca

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!

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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.

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Puree several minutes, until entire mixture is liquid.  You can add more water if needed.

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Pour through a fine mesh strainer into a pitcher until liquid has drained and only pulp remains in strainer.

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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.

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