‘If the ambiance is right, you’ll get high on a mocktail’
The term ‘Agua Fresca’ may be directly translated into fresh water, but that phrase does not fully convey the delicious nature of this drink. The origin of the drink dates to the Aztecs when it was made with seasonal fruits and flowers.
I found this in my favorite magazine, the Waitrose food magazine, a supermarket periodical that I ask my family to pick up for me to read. They always have interesting ways to use seasonal produce.
You can vary the sugar syrup to your taste. Mine came out a little darker as I used brown sugar. You could also make a sugar syrup with agave (I will do this in a fruit version soon).
From a health perspective this is a good way to get a concentrated amount of mint into your diet. Mint oil is known to improve digestion, it is used as a nature antibacterial and antiseptic. Mint has also known to have a positive effect on brain function, helping increase alertness and memory capabilities.
Ingredients
- 150g caster sugar
- 1 large cucumber (c. 500-600g)
- 25g mint leaves
- 50ml fresh lime juice (2-3 limes)
- Ice to serve
Method
- Put the sugar and 150ml water in a small pan, heat and let the sugar dissolve, 3 mins. Remove from the heat and let cool. This is your sugar syrup.
- Peel the cucumber and cut into 2-inch cubes, add to the blender
- Add the mint leaves (leaving a few for garnish). Blend until smooth, adding a little water if needed.
- Strain through a sieve. Add the sugar syrup and lime
