Agua de Pepino y Limón
Cucumber-Lime Cooler
Blended cucumber and fresh lime juice make a clean, hydrating agua fresca you can leave rustic and fibrous or strain silky-smooth, with optional chia seeds stirred in for texture.
Agua de Pepino y Limón
✦ Antes de Empezar
Before you cook
Do I have to strain the cucumber puree?
No — straining through a fine sieve gives a clearer drink, but leaving it unstrained keeps more fiber and body, so it comes down to the texture you prefer.
Ingredientes· 5View
Green Base
- 2 mediumEnglish or Persian Cucumbersone peeled, one unpeeled
- 1/2 cupFresh Lime Juicefreshly squeezed (approx. 4 limes)
- 10 leavesFresh Mint Leavesadds cooling note
- 6 cupsCold Waterdivided
- 1/2 cupGranulated Sugaror to taste
Instrucciones
5 pasosLicúa el pepino
Blend the cucumber
Blend the cucumbers with 2 cups of the water until smooth.
Cuela o deja pulpa
Strain or leave pulp
Strain through a fine-mesh sieve for a clear drink, or leave it unstrained for more body and fiber.
Combina y endulza
Combine and sweeten
Combine the cucumber liquid, remaining water, lime juice, sugar, and salt in a pitcher, stirring until the sugar dissolves.
Agrega chía (opcional)
Add chia (optional)
If using chia, stir it in and let the drink stand for 10 minutes, stirring once more so the seeds don't clump.
Enfría y sirve
Chill and serve
Chill and serve over plenty of ice, adjusting lime and sweetness right before serving.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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