📝 About This Recipe
This vibrant refresher is a sophisticated take on the classic spa water, elevated with a delicate balance of garden-fresh herbs and a touch of citrus brightness. Drawing inspiration from Mediterranean cooling tonics, it combines the hydrating essence of English cucumbers with the invigorating aromatic notes of spearmint. Perfect for sweltering afternoons or as a non-alcoholic palate cleanser, this drink is as visually stunning as it is revitalizing.
🥗 Ingredients
The Infusion Base
- 2 large English Cucumber (peeled and roughly chopped)
- 1 cup Fresh Mint Leaves (tightly packed, stems removed)
- 1 cup Filtered Water (chilled)
The Sweet & Sour Balance
- 1/2 cup Fresh Lime Juice (approximately 3-4 juicy limes)
- 3 tablespoons Agave Nectar (or honey for a floral note)
- 1/4 cup Granulated Sugar (to make the simple syrup)
- 1/4 cup Water (for the syrup base)
Effervescence & Finish
- 2 cups Sparkling Mineral Water (very cold)
- 1 pinch Flaky Sea Salt (to brighten the flavors)
For Garnish
- 8 pieces Cucumber Ribbons (shaved thin with a vegetable peeler)
- 4 stems Fresh Mint Sprigs (slapped to release oils)
- 4 slices Lime Wheels (paper thin)
- 2 cups Ice Cubes (preferably large clear cubes)
👨🍳 Instructions
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1
Begin by making the mint-infused simple syrup. In a small saucepan over medium heat, combine 1/4 cup water and 1/4 cup granulated sugar.
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2
Stir until the sugar is completely dissolved and the liquid is clear. Bring to a bare simmer, then remove from heat immediately.
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3
Add 1/4 cup of the fresh mint leaves to the hot syrup. Let it steep for 10 minutes to extract the aromatic oils, then strain through a fine-mesh sieve and discard the leaves. Set the syrup aside to cool.
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4
Prepare the cucumber base. Place the chopped English cucumbers and the remaining 3/4 cup of fresh mint leaves into a high-speed blender.
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5
Add 1 cup of chilled filtered water and a pinch of sea salt to the blender. Pulse on high for 45-60 seconds until the mixture is a smooth, vibrant green puree.
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6
Set a fine-mesh strainer over a large glass pitcher. Pour the cucumber-mint puree through the strainer, using the back of a spoon to press out every drop of juice. Discard the remaining fibrous pulp.
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7
To the pitcher of cucumber juice, stir in the fresh lime juice, the cooled mint simple syrup, and the agave nectar.
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8
Whisk the mixture gently to ensure the agave and syrup are fully integrated with the vegetable juices.
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9
Taste the concentrate. It should be intensely flavored; remember that it will be diluted by ice and sparkling water later.
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10
Prepare your serving glasses. Place two cucumber ribbons against the inside walls of each glass so they curl around the perimeter.
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11
Fill the glasses to the brim with ice cubes, which will hold the cucumber ribbons in place.
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12
Pour the cucumber-mint concentrate into each glass until they are about two-thirds full.
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13
Top each glass with the chilled sparkling mineral water. You will see a beautiful gradient effect as the green juice meets the clear bubbles.
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14
Give a very brief, gentle stir with a bar spoon to combine without losing the carbonation.
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15
Garnish with a lime wheel and a slapped mint sprig. Serve immediately while the effervescence is at its peak.
💡 Chef's Tips
Use English or Persian cucumbers as they have thinner skins and fewer seeds, resulting in a cleaner juice. To get the most aroma from your mint garnish, place the sprig in your palm and 'slap' it once with your other hand before placing it in the glass. If the drink is too tart, add an extra teaspoon of agave; if too sweet, a splash more lime juice will balance it perfectly. For a crystal-clear appearance, don't press the pulp too hard through the strainer, or use a nut milk bag for ultra-fine filtration. Make the cucumber-mint base up to 4 hours in advance, but keep it tightly sealed in the fridge to prevent oxidation.
🍽️ Serving Suggestions
Pair this with a spicy Thai green curry or Indian Tikka Masala to provide a cooling contrast to the heat. Serve alongside a fresh Greek salad with salty feta cheese to complement the cucumber notes. Excellent as a non-alcoholic welcome drink for summer garden parties or bridal showers. Pairs beautifully with light seafood dishes like ceviche or grilled lemon-herb shrimp skewers. For an adult version, add 1.5 oz of premium gin or botanical vodka per glass.