Kid-Friendly Agua de Pepino Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 24 ounces of cucumbers (Beit Alpha / Persian-style cucumbers are highly recommended for this recipe. Lime green snacking cucumbers also work well.)
• 1/3 cup sugar
• 1/8 teaspoon salt
• 3 cups water

Instructions:

1. Rinse the cucumbers and chop off the ends. If using Beit Alpha / Persian-style cucumbers, lime green snacking cucumbers, English cucumbers, or a similar variety with sweet peels, you should leave the peel on. Leaving the peel on not only makes this recipe prep easier, but also preserves the nutrients contained in the peel. Additionally, the peel makes the agua de pepino a beautiful and vibrant green color. Some varieties of cucumbers have an unpleasant tasting peel, so if you are using one of those varieties, you will definitely want to peel the cucumbers. You should have 24 ounces of cucumbers once they’re fully prepared (ends chopped off, and peeled if necessary).
2. Chop the cucumbers into medium-sized chunks.
3. Add the cucumbers, sugar, salt, and water to a large blender. Blend on high, until thoroughly mixed.
4. Using a fine mesh strainer, strain the liquid into a bowl or other large container. Discard the pulp.
5. Refrigerate for several hours until cold. The flavor is actually better once the drink is completely chilled!

Note: Agua de pepino is best when you drink it within the first 24 hours after making it. When refrigerating agua de pepino, there may be some separation after storage, so just give the drink a quick stir to mix it again.