Eating on the Farm - Cucumber Lime Agua Fresca
Following my father’s footsteps of a decade earlier, I travelled to México in my 18th year to work on my Spanish language skills, and to do any number of the things you might image an 18 year-old might want to do in México for the summer. While I ended my time there making a loop along the southern coast, and up through Oaxaca and Puebla, I spent the majority of my time in Cuernavaca, La Ciudad de la Eterna Primavera (the City of Eternal Spring). In Cuernavaca, I lived with a sweet couple named Carlos and Aracely. Aracely prepared the most beautiful food throughout my time there, though I might remember the aguas frescas and jugos naturales best of all.
This cucumber lime agua fresca takes full advantage of the cucumbers we’ve been harvesting for months now, and is just about the most refreshing thing going, aside from the electrolytes, potassium, and magnesium they so deliciously provide.
Agua de Pepino con Limón
Peel (and seed, if mature) 2 cucumbers, diced about 4 cups.
Blend or process in food processor with ½ cup fresh lime, 3 cups water, and ½ cup - 1 cup or honey, depending on preference.
Optional: strain through sieve (or my favorite, a nut milk bag), if you like it really smooth.
Add up to 3 more cups water to taste, or leave concentrated and serve with soda water (mint’s nice, too).
