Whatever you’re doing this July, you can pretty much count on it being hot. Some people love the heat, but I’m not one of them, so when I saw Sherri Brooks Vinton’s recipe for Cucumber Agua Fresca in her book Put ‘Em Up!, I thought “now that’s right up my alley.” I could see this drink being a delicious addition to the standard barbecue/beach type activities, and it just sounds so cooling.
So make a pitcher and have it on hand, it’s certainly an interesting way to spice up the standard summer fare. And if you like a little extra “whoop-de-doo” (as my grandmother used to say) in your drink, use it as the base for a cucumber martini.
Cucumber Agua Fresca
4 cucumbers, peeled, seeded, and roughly chopped
1 cup water
2 tablespoons sugar
Juice of one lime
1. Set a fine-mesh sieve or colander lined with dampened cheesecloth over a bowl. Purée the cucumbers in a blender or food processor, working in batches as necessary and transferring the purée to the sieve or colander as you go. Let drain fully, 10 to 15 minutes, pressing on the pulp to release all of the juice. Compost the solids.
2. Pour the cucumber juice into a pitcher. Add the water, sugar, and lime juice and stir to dissolve the sugar. Serve over ice, adding a splash of seltzer to each glass if you like.
Cucumber Martini
3 ounces Cucumber Agua Fresca (above)
1 1/2 ounces vodka
Ice
Cucumber slice, for garnish
Combine the Cucumber Agua Fresca and vodka with the ice in a cocktail shaker and shake to chill. Strain into a martini glass. Garnish with the cucumber slice. Makes one serving.
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