Blender Cucumber–Lime Cooler with Ginger Syrup

By Sprig Originals ✓ · cooked up in Sprig

A taquería-style agua fresca that tastes like the inside of a cucumber: cool, clean and barely sweet. English cucumbers go into the blender with cold water, then get strained through a fine sieve so the juice pours pale green and silky instead of pulpy. A quick ginger syrup adds a low warm hum, fresh lime keeps it snapping, and a pinch of salt is the trick that makes the whole pitcher taste vivid rather than watery. Serve it over lots of ice, still or topped with sparkling water.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 inch piece fresh ginger, unpeeled, thinly sliced
• 2 strips lime zest, removed with a peeler

• 2 lb English cucumbers (about 2 large), plus 1 more for serving
• 4 cups cold water
• 1/2 cup fresh lime juice (from 4 to 5 limes)
• 1/4 tsp fine sea salt

• ice cubes
• 1 cup chilled sparkling water, optional
• 1 lime, cut into wheels
• 1/4 tsp flaky salt mixed with a pinch of lime zest, for rims (optional)

Instructions

1. Make the ginger syrup: combine the sugar, 1/2 cup water, sliced ginger and lime zest strips in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes, then simmer gently for 3 minutes. Remove from the heat and let stand 15 minutes to infuse, then strain into a jar and refrigerate until cool. You will have about 2/3 cup.
2. Trim the ends from 2 pounds of cucumbers. Leave the skin on for color and flavor, but if the skin is thick or waxed, peel it in wide stripes. Cut the cucumbers into 1-inch chunks — no need to seed English cucumbers.
3. Blend the cucumber chunks with 2 cups of the cold water on high speed for 45 to 60 seconds, until completely smooth and pale green. Do not over-blend past a minute or the juice can turn bitter and foamy.
4. Set a fine-mesh sieve over a large pitcher or bowl and pour the purée through it. Stir and press gently with a flexible spatula for about 1 minute to coax the juice out, then discard the pulp. For an especially clear cooler, line the sieve with a double layer of cheesecloth and let it drip 5 minutes without pressing.
5. Stir the remaining 2 cups cold water, the lime juice, the salt and 1/3 cup of the ginger syrup into the pitcher. Taste, then add more syrup 1 tablespoon at a time — cucumber varies in sweetness, and the drink should taste refreshing, not sugary.
6. Chill at least 45 minutes, or until very cold. Slice the reserved cucumber into thin coins and add them to the pitcher for the last 15 minutes.
7. Stir well right before pouring (the juice separates as it sits, which is normal). If using, rub a lime wedge around the rim of each glass and dip in the lime-flaked salt. Fill glasses with ice, pour the cooler over, and top each with a splash of sparkling water if you want it fizzy. Garnish with a lime wheel and a cucumber coin and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem