Cucumber Mint Cooler
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Cucumber Mint Cooler
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When Moko makes this at Mokoloco, she makes the "base," which is the recipe below. When an order comes in, she pours some in a glass, then adds an equal amount of cold water to it.
The best kinds of cucumbers to use are the long cucumbers, often referred to as English cucumbers, although they're sometimes just called "seedless" or less-elegantly, "burpless." Smaller Persian cucumbers could also be used.
The plump, seedy cucumbers usually sold in American supermarkets (the Dasher variety is one such cucumber) can have tough skin and those pesky seeds. If you use one of those, you probably want to remove a little over half of the skin, and definitely scoop out the seeds (which can be bitter) as well. Because you are using the skins, organic cucumbers and limes are preferable, although not always available.
Moko told me she sometimes uses as much as 80-100g (1/3-1/2 cup) fresh lime juice. An average lime yields about 2 tablespoons of lime juice. I ...
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Ingredients
- 1 large cucumber see headnote, English or seedless, unpeeled
- 3/4 cup (8g) mint loosely packed, fresh leaves
- 6 to 8 tablespoons (75-100g) sugar preferably granulated fine natural cane sugar
- 2 medium lime preferably unsprayed
- pinch salt
- mint for garnish, fresh
- lime
- cucumber
Instructions
- Cut the cucumber into cubes. Put them in a blender, preferably a high-powered one, along with the mint and the sugar. Zest the limes right into the blender then add the juice of the limes to the blender along with a pinch of salt.
- Cover the blender and blend at high speed until the mixture is completely pureed. It'll take a little longer than you think, so don't be afraid to really blitz the ingredients.
- If you plan to serve the Cucumber Lime Cooler by the carafe or small pitcher, measure the amount of the "base" (it should be around 1 cup/250ml) then add an equivalent amount of cold water to it and blend them together. Chill thoroughly, or serve immediately with ice. Garnish with mint, lime and/or cucumber.
Notes
- Notes: As mentioned, Moko keeps the "base" in the refrigerator and portions out each glass when the orders come in. See the headnote for details, or use the instructions at the end of the recipe to serve it by the carafe or small pitcher. You can easily double or triple the recipe if your blender has the capacity.
- To make a lovely summer cocktail, mix 2 ounces of the base with 2 ounces of cold water, still or sparkling, in a tumbler. Add 1 ounce of mezcal and 2 teaspoons of triple sec (optional) to the glass. Stir briefly and add ice. Garnish with mint and lime or cucumber.
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