Cucumber and mint agua fresca cucumber-mint-agua-fresca

We had quesadillas for brunch earlier and I thought I’d complete the Mexican theme by serving the quesadillas with agua fresca. I think themed meals are fun — but only when it’s not too fussy. I remember another Mexican-themed breakfast when I made potatoes with chorizo and chili, and enjoyed it with cafe con leche.

I was actually thinking about that delicious cafe con leche as made a mental inventory of the things I’d need for the agua fresca, wondering if I ought to make cafe con leche instead. But there were cucumbers in the fridge, the mint in the garden is thriving and I remembered that we bought a glass carafe a couple of weeks ago that we hadn’t used yet… Perfect!


  • 1 large cucumber, peeled, seeds scraped off then diced
    8 mint leaves
    sugar, to taste


  1. cucumber-mint-agua-fresca2

    Put the diced cucumber, about 4 tbsps. of sugar and four mint leaves in the blender. Pour in about two cups of water and puree.

    Pour the pureed mixture into a pitcher (or a carafe, if you feel like it), add ice, stir and add more sugar if needed.

    Tear the remaining mint leaves, add to the agua fresca, stir and serve.

Cooking time (duration): 10 minutes

Number of servings (yield): 3

Meal type: snack / drink