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.


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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

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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.