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Cucumber-lime agua fresca

On counters of neighborhood taquerias and Oaxacan restaurants, at Salvadoran farmers market stands and Eastside backyard parties, even at swank Hollywood restaurants, you can see the huge glass vitroleros, beehive-shaped jars filled with aguas frescas in a spectrum of stunning ... Read more

Total time: 20 minutes | Makes 2 quarts
  • 5 whole cucumbers, coarsely chopped (not peeled or seeded)
  • 1/2 cup fresh lime juice
  • 1/2 serrano chile, seeded and minced (or more to taste)
  • 1/8 cup agave syrup
  • Sea salt

Step 1In a blender, in batches, puree the cucumbers with 2 1/4 cups of water, the lime juice, chile, agave syrup and a generous pinch of sea salt on high speed. Strain through a fine-mesh strainer lined with a triple layer of cheesecloth (or use a chinois), discarding the solids. Serve over ice. Keeps 2 days, refrigerated.

Note: Inspired by Jimmy Shaw, of Loteria Grill.
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