Ingredients:

  • 2 large English cucumbers (approx. 1.5 lbs / 680g), roughly chopped
  • 6 cups filtered water, divided
  • 1 pinch of fine sea salt
  • 0.5 cup (120ml) freshly squeezed lime juice
  • 0.33 cup (80ml) agave nectar
  • 2 tablespoons (30g) chia seeds (optional)

Instructions:

  1. Prep the Cucumbers. Roughly chop your 2 large English cucumbers (approx. 680g). Don't worry about peeling them entirely; leaving most of the skin on provides that signature green color.
  2. First Blend. Place the chopped cucumbers into your blender with 3 cups (710ml) of filtered water. Note: Using filtered water ensures no tap water aftertaste interferes with the delicate cucumber.
  3. Liquefy. Pulse a few times, then blend on high for 60 seconds until the mixture is completely liquefied and frothy.
  4. Strain. Pour the mixture through a fine mesh strainer into a large pitcher. Use a spoon to press down on the solids to extract every drop of liquid.
  5. Secondary Water. Pour the remaining 3 cups (710ml) of filtered water through the strainer as well. This helps wash any remaining cucumber flavor out of the pulp.
  6. Add Acid. Stir in the 0.5 cup (120ml) of freshly squeezed lime juice. You'll see the color brighten almost instantly.
  7. Sweeten. Whisk in the 0.33 cup (80ml) of agave nectar. Note: Taste as you go, as some cucumbers are sweeter than others.
  8. Season. Add a tiny pinch of fine sea salt and stir well. It sounds weird for a drink, but it acts like a volume knob for the other flavors.
  9. Add Texture. If using, stir in the 2 tablespoons (30g) of chia seeds. Let them sit for 5 minutes to hydrate.
  10. Final Chill. Refrigerate for at least 1 hour or serve immediately over plenty of ice until the pitcher is sweating and ice cold.