Cucumber Juice | Agua de Pepino

by Lizzy on July 24, 2013

cucumber agua

I have a bone to pick with etymologists. I just don’t know if I need to pick it with American or Mexican ones. The Mexican drink agua fresca is always translated into English as “fresh water” – that is a literal translation.  However, the interpretation is actually a juice, being a liquid extracted from its source. So listen here etymologists everywhere, I call my agua fresca here cucumber juice, not a fresh water. This is made with cold water, pureed fruit and sugar…doesn’t that sound like a juice to you? 

Now that little rant is out of my system, I’ll move on.

Cucumber agua fresca - seeded

I love aguas frescas, especially cucumber and other unexpected flavors. When I lived in Mexico, these colorful drinks could be found on nearly every street corner. The countless flavors and combinations were enticing on warm days. When I’d go out to eat at the local lunch spots, I always looked forward to the menu, of course, but the featured agua was also alluring.

Cucumber Agua Fresca - Kitchen Nomad

Recently, I went to one of my favorite taco spots, L’Patron, and I had cucumber agua fresca. It was so refreshing and flavored perfectly with tiny bits of peel I couldn’t stop thinking about it. I was obsessed with having another giant cup. However, I frequent that taco joint too much so I decided to make it at home instead.

Cucumber Agua Fresca

If you didn’t think cucumbers could be made into a delicious juice, you’re in for a real treat. 

Cucumber Agua Fresca

Cucumber Juice - Agua de Pepino
Serves 4
This juice is a perfect summer refresher and easy to make. Use any ripe fruit or vegetable for a myriad of options. It’s most refreshing served ice cold.
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Ingredients
  1. 2 medium cucumbers, peeled, seeded and coarsely chopped
  2. 1 cup simple syrup
  3. 4 cups cold water
Instructions
  1. Place all ingredients in blender and puree until smooth.
  2. For a drink with texture, pour mixture directly into pitcher and chill for at least an hour before serving.
  3. For a smooth drink, strain mixture through a sieve over a pitcher and discard pulp then chill.
  4. Stir before serving. Serve over ice.
Notes
  1. Partially peeling the cucumber, think wide strips when peeling, will provide tiny texture without excess bitterness or pulp.
  2. The mixture will separate as it sits, but a quick stir will reincorporate the ingredients.
  3. Can be made ahead but keep only for a few days.
Kitchen Nomad http://kitchennomad.com/

{ 2 comments… read them below or add one }

1 Susan July 24, 2013 at 10:41 am

I am so excited about this! I looks yummy and I cannot wait to make it this weekend!

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2 Lizzy July 24, 2013 at 11:46 am

Happy I could give you a new drink idea! Let me know how it turns out.

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