Easy Cucumber Juice (Agua de Pepino)
This cucumber juice recipe is easy, refreshing, and delicious! No juicer needed, no extra water added and under 70 calories per serving!
Ingredients
Equipment
Method
- Wash and scrub the cucumbers well, then peel half if desired (see recipe notes below). Roughly chop/slice all the cucumbers.900 grams American cucumbers
- Add the chopped cucumbers to the blender along with the sugar and blend for at least 2 minutes and until as smooth as possible.110 grams granulated sugar
- Strain the juice into a bowl through cheesecloth. If your cheesecloth isn't fine (most grocery store brands), be sure to layer it so bits of cucumber don't squeeze through.
- Discard the cucumber pulp and add the lime juice to the strained cucumber juice. Stir.75 milliliters lime juice
- Transfer along with the mint, if using, to a pitcher or bottle that allows you to stir or shake before serving (the chlorophyll settles to the bottom after about 20 minutes).1 sprig mint
- Serve cold over ice. Store any leftovers for up to 5 days in the refrigerator for optimal taste.
The agitation from blending actually releases more cucumber flavor, so let that blender run!
Squeeze hard! You should only end up with about half a cup or less of cucumber pulp once done.
Nutrition
Notes
To peel or not to peel the cucumbers? Keeping the skin on retains more nutrients and gives the juice a richer flavor, but this flavor gets more robust each day and can become overpowering/bitter.
- Keep the skin on if you're planning on the entire batch of cucumber juice being consumed that same day. You'll enjoy a deeper flavor that would be missing without the skin.
- Peel half the cucumbers if you anticipate having leftover juice for the next couple of days. That way, even as the flavor becomes more robust, it won't be overpowering or bitter.