Cucumber Lime Mint Agua Fresca

Okay, I know this one probably sounds a little weird, but trust me. It’s good. Really good. Eye popping, wow, surprisingly good. Especially on a scorchingly hot summer day.

Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They’re cooling and sweet and are great alongside spicy food.

Cucumber Lime Mint Agua Fresca

This particular agua fresca is made with cucumbers, fresh limes, and mint. My good friend and local caterer Arturo Vargas made this for us the other day, inspired by agua frescas he enjoyed while trying to keep cool in the steamy Yucatan peninsula.

It’s the cucumber juice base that seems to have the effect of lowering one’s body temperature. (Gives new meaning to the phrase “cool as a cucumber”.) In any case, this is a drink that I wouldn’t have made but for my friend who knew I would like it. And now I want to drink it all summer long, and think you will too, once you’ve tried it.

By the way, Arturo tells me you can take the purée solids and use them as a facial mask!

Cucumber Lime Mint Agua Fresca Recipe

  • Prep time: 15 minutes
  • Yield: Makes about 1 quart


  • 1 lb of cucumbers (about 2 good sized cucumbers), ends trimmed, but peel still on, coarsely chopped
  • 1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on how juicy they are)
  • 1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed
  • 1/2 cup sugar
  • Approximately 1 1/4 cup of water


1 Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.

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2 Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.

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Showing 4 of 46 Comments

  • rebecca h.

    Ah you’re my hero(ine)! In anticipation of the scary bumper looking crop of cucumbers in my garden I’ve been collecting cucumber-heavy recipes, and I’ve been looking for drinks!

    Sounds gorgeous. Would it be terribly wrong to add, say, tequila, do you think? Er, after five of course. I had been considering an (un)Bloody Mary type concoction, with cucumber juice instead of tomato.

    On my searches for cucumber uses I came across a recipe for cucumber and lemon thyme ice cream. I’m so gonna try it.

    Actually we tried some with a little tequila and it was good! Like the idea of cucumber with lemon and thyme, perhaps as a sorbet. ~Elise

  • kris

    This looks wonderful! I have been making a salad of equal parts cucumber and watermelon, a generous squirt of lime juice and a scattering of chopped mint leaves. Yummy.

    Lovely idea, thanks! ~Elise

  • Cooking with Michele

    I volunteer with Cooking Matters (part of Share Our Strength) to teach healthy cooking classes to families in need. Often at the last class we have a potluck and last class one of the women brought this – so I can vouch for you that it’s surprisingly delicious!

    What a coincidence, Arturo also works with Cooking Matters, through the Yolo County food bank! It is a great tasting drink, isn’t it? ~Elise

  • justgloria

    Do you think this would freeze well in a popsicle mold?
    Thank you for all the great recipes… and thanks to your Mom and Dad too. I probably cook a Simply Recipes dish at least twice a week.

    You are very welcome Gloria. And yes, we were just discussing this morning how well this might taste as a popsicle. Might use less water in the mix, and a little corn syrup for a smoother mouth feel. ~Elise

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