This recipe was born as the result of a simple comment about wasted cucumber skins, and someone suggested we make a drink out of them. Here are the refreshing results, which inspired an even more successful and smarter-than-me restaurateur to copy at his shop.
2–4 SERVINGS
1 whole (garden) cucumber, quartered
6 tablespoons (⅔ ounce) loosely packed mint leaves, cleaned
3¼ cups water
2 ounces key lime juice
¼ cup Double-concentrated simple syrup (refer to Watermelon Ginger Agua Fresca)
BALLS OUT
40–80 SERVINGS
20 whole (garden) cucumbers, quartered
7½ cups (13⅓ ounces) loosely packed mint leaves, cleaned
16⅔ quarts water
5 cups key lime juice
5 cups Double-concentrated simple syrup
Add cucumber, mint, and however much of the water will fit in your blender (some recipes are exact; this one less so because we all have different equipment and we get it!) and then puree AWAY!
Drain into a pitcher through a chinois or fine mesh sieve. We want the essence of the cucumber, not the chunky bits. Add remaining water, lime juice, and simple syrup. Mix well. Serve immediately over ice.