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Thanks to some great feedback on how to use up some of my (organic) cucumbers, I managed to work my way through them. I ended up making another batch of cucumber salad, used some thick slices to add crunch to falafel sandwiches and made a big batch of the Cucumber Agua Fresca that Slashfood reader Freyja suggested. It was incredibly refreshing and a very ice contrast to a summer standard, like lemonade. I loved the lime flavor. I used a simple sugar syrup to sweeten the drink, which worked beautifully. Thanks for the recipe, Freyja!
For the simple syrup, boil equal amounts water and sugar in a saucepan. Let cool. Use it to sweeten any drink you would ordinarily put sugar in. It works beautifully in cold drinks.
Take 3 large cucumbers, peel and cut into chunks. Puree with 1 1/2 cups water, then strain into a large pitcher to remove the pulp. Add 3-4 cups more water (still or sparkling), the juice of two limes (more, if desired) and about 1/4 cup or sugar syrup, or to taste.
Chill until serving.
Fortunately, it appears that the last few were killed off by the 104F+ heat that they were subjected to this week, so I won't have to worry about more cucumbers until the plant manages to revive itself. Judging by how aggressively the thing grew, if shouldn't take long, but I'll take a week or two of reprieve when I can get it.
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7-15-2006 @4:51PM floretbroccoli said... The aqua fresca recipe sounds lovely and refreshing.
If you want something harder, try the winning recipe from the New York Times cocktail contest -- The Cuke. Mint, lime, cucumber, sugar, gin, and sparkling water make a delicious summer drink, iced.
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7-15-2006 @9:55PM Berkana said... So, when you say that simple syrup is made of equal parts water and sugar, do you mean by mass or by volume?
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7-16-2006 @3:04AM Jim Hilsenteger said... My wife had a great response when I read her the recipe: "...and how much Hendrick's do you add?"
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7-16-2006 @10:06AM Nicole Weston said... I mean 1 cup of sugar dissolved in 1 cup of water. It's a pretty standard formula, but varitions in the ratio are not crucial. It just has to be sweet and a liquid.
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