Cucumber-Lime Agua Fresca with Basil and Ginger

Light, refreshing, herbaceous from the basil but with a slight spice from the ginger, this cooling cucumber drink is perfect for hot days.

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Yields: One Quart

Active Time: 15m

Total Time: 15m

INGREDIENTS:

For agua fresca:

• 2-3 cucumbers, cleaned, ends trimmed, cut into large chunks

• 1 (3-inch, 2oz) piece of fresh ginger, scrubbed and chopped

• 1 lime

• 1 cup filtered, room temperature water

For basil syrup:

• 1½ c. loosely packed basil leaves, plus some reserved for garnish, rinsed

• ½ c. sugar

• 1 c. hot water 

For serving:

• Ice

• Sparkling water or lemon soda (optional)

• See note for more additional mixers

RECIPE:

1. To make the basil syrup: In a medium bowl, combine basil leaves and sugar. Muddle them, either with a muddler or crushing them with a fork or the back of a wooden spoon until the basil is bruised and the sugar has the consistency of wet sand. This means it’s absorbing the natural oils and fragrances from the herbs. Pour in the hot water and stir to dissolve all of the sugar. Allow to steep for 5 minutes. Strain into an airtight container. Will keep in the fridge for one month. 

2. To make the agua fresca: Combine cucumbers and ginger in a high-speed blender. Zest the lime directly into the blender, then cut it in half and squeeze in its juice. Pour in one cup of room temperature water, and blend until as smooth as possible.

3. Strain the mixture through a fine mesh strainer, and cheese cloth if possible. Stored in an air-tight bottle, agua fresca will keep for up to one week in the fridge.

4. To serve: Fill a tall glass with ice. Add one tablespoon of syrup. Pour in agua fresca and any additional mixers. Stir with a spoon, garnish with reserved basil, and enjoy. 

HELPFUL NOTES:

If you’re feeling cheeky, add an ounce of a gin of your choice. Pimms No. 1 also works great in this drink. I find that when turning this into a cocktail, sparkling water or lemon soda are a must.

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