Truthfully, you can find folks making limonada (limeade) everywhere in Mexico, from street stalls to fine-dining restaurants. It’s a testament to how beloved the local limes are and just how thirst-quenching an icy, tall glass of the tangy liquid is. While this recipe is a limonada at its heart, we’re leaning into equally refreshing cucumbers for a gentle twist, plus we’re adding a handful of herbs to keep you coming back for sip after sip. Once I encountered this souped-up limonada version in a beautiful Mexico City spot, I haven’t looked back.
Two notes: First, unpeeled cucumbers lend a beautiful green color to the drink–as well as welcome hints of bitterness–but the lime juice will dull that color within an hour or so. You’ll want to serve the version with unpeeled cucumber quickly. And second, to make the drink even more festive, don’t hesitate to replace some of the still water with sparkling!
INGREDIENTS
- 10 ounces (2 medium) cucumbers, peeled or not, cut into 1-inch pieces (about 2 cups)
- 1 1/3 cups fresh lime juice
- A small handful (4 or 5 big sprigs) fresh mint, cilantro, or other herbs such as lemon balm, lavender, or lemon verbena, leaves pulled from stems, stems discarded (optional)
- 3/4 cup sugar, plus more if you think necessary
INSTRUCTIONS
Make the base. In a blender, combine the cucumbers, lime, optional herbs and sugar with 1 cup water. Blend until smooth, then strain into a large pitcher. Stir in 3 cups water (or sparkling water for a festive touch).
Serve. Serve over ice in tall glasses.
