In our summer issue we share recipes from author Mi Ae Lipe's Bounty from the Box: The CSA Farm Cookbook, an encyclopedic collection of seasonal recipes. But what steamy summer would be complete without a refreshing take on lemonade? Below, find a recipe for Agua de Pepino, or Cucumber Limeade, originally from the kitchen of Chef Gary Masterson of Fire and Ice Café, Midleton, County Cork, Ireland, as it appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.

If you don't own a juicer or juicing attachment you can replace the juicing step with a thorough whirl in a high-powered blender, like Vitamix, before straining for similar results. 

"This is a very refreshing drink," says Mi Ae. "You can add a section of ripe pineapple as an alternative to using so much sugar."

July 17, 2017

Ingredients

  • 4 cucumbers, cut into chunks
  • 2 apples, cored
  • 3 to 4 mint sprigs
  • Juice of 2 to 3 limes
  • Sugar (about 3 tablespoons is enough unless you like it sweeter)
  • Ice
  • Mint sprigs, for garnish
  • Cucumber slices, for garnish

Preparation

Put the cucumber, apples and mint through a juicer. Add the remaining ingredients, and blend well. Pour over ice and garnish with mint sprigs and cucumber slices.

Makes 2 large glasses

Learn more about Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe at bountyfromthebox.com.

Ingredients

  • 4 cucumbers, cut into chunks
  • 2 apples, cored
  • 3 to 4 mint sprigs
  • Juice of 2 to 3 limes
  • Sugar (about 3 tablespoons is enough unless you like it sweeter)
  • Ice
  • Mint sprigs, for garnish
  • Cucumber slices, for garnish

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