Author Notes: I first had this in a small cafe in a resort town, and fell in love with it. I decided it wouldn't be too hard to make at home, and it isn't. I keep it in the refrigerator all summer long for a switch from my standard ice water. (You can also add rum to make a nice mojito!) —Kayb
Makes: 1/2 gal
cup sugar or sugar substitute
mint sprigs, for garnish
- Taste a bit of cucumber peel. If it's bitter, peel cucumbers and cut into 1-inch chunks. If it tastes OK, just cut into chunks.
- Zest and juice limes
- Put a double thickness of cheesecloth in a strainer over a half-gallon pitcher. Pour the cucumber pulp in and let drain, squeezing to extract all the juice possible. Discard pulp.
- Add lime juice, zest and sugar (if using real sugar, heat with one-half cup of water to form a simple syrup before adding), and fill pitcher with water. Refrigerate.
- Serve garnished with a sprig of mint.