Apple-Cucumber-Lime Agua Fresca /

Apple-Cucumber-Lime Agua Fresca

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Very slightly adapted from “The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body” by Jared Koch with Jill Silverman Hough (Running Press, 2012)

Inspired by Latin agua frescas, this Apple-Cucumber-Lime Agua Fresca is a little bit sweet, a little bit tart, a little bit fruity, and a little bit herbal. Wonderfully refreshing as is, it’s also good with gin and/or tonic water.

Makes 1 3/4 to 2 quarts

  • 2 large sweet-crisp apples, such as Fuji, cored and cut into rough 1-inch pieces
  • 1 large cucumber, peeled and cut into rough 1-inch pieces
  • 8 ounces freshly squeezed lime juice (from 8 to 12 limes)
  • 4 ounces agave nectar, or more to taste
  • 2 tablespoons packed fresh cilantro leaves

In the jar of a blender, combine the apples, cucumber, lime juice, agave, cilantro, and 4 cups of water and puree until smooth. Strain through a medium mesh strainer into a 2-quart pitcher, pressing on the solids. Add more agave to taste, then refrigerate until thoroughly chilled before serving.

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