Prepare cucumbers. Cut the tips off of each side of the cucumber and rub the ends of the cucumbers with the tips in a circular motion. We’ve always done this in my family and say that it takes away any bitterness in the cucumber. Working in batches, add 6 cups of water, sugar, and the chopped cucumber to the blender. I leave the skin on because I love the vibrant green color it creates in this agua fresca.
Blend and strain. Process ingredients in blender on medium setting for 15 to 30 seconds and then strain through a fine mesh sieve to remove any pulp.
Add water, stir, and enjoy. Stir in remaining 2 cups of water, taste, and adjust sugar if necessary. Serve over ice and enjoy nice and cold. PRO TIP: For that extra wow factor, I like to garnish my agua de pepino with cucumber ribbons skewered onto a cute cocktail toothpick. You can create the cucumber ribbons with a vegetable peeler. I use the smaller, Persian cucumbers for this, but any cucumbers will work. Handmade toothpicks are available at my online shop, Lola’s Mercadito.
A Note from Lola
HOW TO STORE AGUA FRESCA
Store agua fresca in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Ingredients tend to settle at the bottom, so remember to stir your agua fresca before serving.
ON SWEETENERS
You can add as much or as little sugar as you’d like to all of your aguas frescas, including this one. I also like to use honey, agave, or simple syrup (boil equal parts water and sugar until sugar is dissolved) in my agua fresca recipes. This is one agua fresca that I believe requires some sort of sweetener because the limes can be very tart.