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
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Ingredients
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2
medium cucumbers
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2
limes
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1/2 cup
sugar or sugar substitute
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mint sprigs, for garnish
Directions
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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.
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Zest and juice limes
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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.
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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.
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Serve garnished with a sprig of mint.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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