I love this agua fresca because it’s endlessly adaptable and beautifully simple. I can adjust the sweetness or tartness to my taste, and I can swap the fruits depending on what’s in season. The blend of mint, cucumber, and apple feels spa-like, and the lime gives it a tangy, refreshing kick. It’s great for picnics, backyard gatherings, or simply keeping chilled for sipping throughout the day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 cup sugar ½ cup fresh mint or lemon balm leaves 5 cucumbers, peeled 3 apples, cored and peeled Juice of 6 limes (about ½ cup) Extra mint leaves for garnish 1 tablespoon lime zest (optional)
Directions
Make the simple syrup: I combine the sugar with 1 cup of water in a medium saucepan and bring it to a boil. I let it boil for about 3 minutes, then turn off the heat and add the mint or lemon balm. I cover the pan and let it steep until cooled to room temperature before straining out the leaves. This makes about 1 cup of syrup.
Juice the fruit: I juice the cucumbers and apples using a juicer and pour the juice into a large pitcher. If I don’t have a juicer, I roughly chop the peeled cucumbers and apples, then puree them in a blender with about 2 cups of water per batch. I strain the puree through a fine mesh sieve to remove pulp, leaving behind a smooth juice.
Mix the agua fresca: I add ⅓ cup lime juice, ½ cup of the simple syrup, and lime zest (if using) to the pitcher. I stir everything together, then taste and adjust the flavor by adding more syrup or lime juice until it’s perfectly balanced.
Chill and serve: I refrigerate the agua fresca until cold, then serve it over ice in glasses. I like to garnish each one with a few mint sprigs for a fresh aroma. For a lighter drink, I dilute it with still or sparkling water. When I want a grown-up twist, I stir in a splash of dark Belizean rum.
I like experimenting with other fruit combinations—watermelon and strawberry, cantaloupe and mint, or peach with lavender syrup. For a tropical note, I replace part of the water with coconut water. When I want a more tangy version, I use extra lime juice or swap half the apples for green ones. I also enjoy serving it sparkling by topping it off with club soda before pouring into glasses.
Storage/Reheating
I store the agua fresca in a sealed pitcher or jar in the refrigerator for up to 3 days. The simple syrup can be made ahead and kept refrigerated for up to a week. Since it’s a chilled beverage, I never heat it—if it separates slightly after sitting, I just stir before serving.
FAQs
Can I make this recipe without a juicer?
Yes, I blend the cucumbers and apples with water in small batches, then strain through a fine mesh sieve to get smooth juice.
How sweet is this drink?
It’s lightly sweet. I always taste and adjust the syrup and lime juice to my liking.
Can I use honey or agave instead of sugar?
Yes, I can use either, but I mix them with warm water first to help them dissolve evenly.
What kind of apples work best?
I prefer sweet varieties like Gala or Fuji, but Granny Smith adds a nice tart edge if I want a more tangy flavor.
Can I skip the mint?
Yes, though I love how mint brightens the flavor. Lemon balm, basil, or even a touch of ginger are nice alternatives.
Can I make it ahead of time?
I can make it up to a day in advance and keep it refrigerated until serving.
What if I want a sparkling version?
I replace part of the water with sparkling water just before serving to keep it bubbly.
Can I make it lower in sugar?
Yes, I reduce the syrup or replace part of it with more lime juice or water.
How long does it last in the fridge?
It stays fresh for about 3 days if stored covered and chilled.
Can I freeze the leftovers?
I can pour the agua fresca into ice cube trays and freeze it, then use the cubes later to chill and flavor water or cocktails.
Conclusion
I love how this cucumber and apple agua fresca feels light, bright, and naturally refreshing. It’s easy to make, customizable, and captures the best of seasonal produce. Whether I’m serving it at a summer brunch or sipping it by the pool, it’s the perfect way to stay cool and hydrated with pure, fresh flavor.
This Agua Fresca with Cucumbers and Apples is a light, refreshing drink made with crisp cucumbers, sweet apples, mint, and lime. Naturally hydrating and beautifully aromatic, it’s the perfect beverage for warm weather and summer gatherings.
Total Time:1 hour 20 minutes
Yield:6–8 servings
Ingredients
1 cup sugar
½ cup fresh mint or lemon balm leaves
5 cucumbers, peeled
3 apples, cored and peeled
Juice of 6 limes (about ½ cup)
1 tbsp lime zest (optional)
Extra mint leaves, for garnish
Instructions
Make the simple syrup: Combine sugar with 1 cup of water in a medium saucepan. Bring to a boil and cook for 3 minutes. Remove from heat, add mint or lemon balm, cover, and let steep until cooled. Strain and discard leaves.
Juice the fruit: Juice cucumbers and apples, or blend them in batches with 2 cups of water each, then strain through a fine mesh sieve for smooth juice.
Mix the agua fresca: In a large pitcher, combine cucumber-apple juice, ⅓ cup lime juice, ½ cup simple syrup, and lime zest if using. Stir, then taste and adjust sweetness or tartness to preference.
Chill and serve: Refrigerate until cold. Serve over ice and garnish with fresh mint. For a lighter or sparkling version, dilute with still or sparkling water.
Notes
Adjust the syrup and lime juice to control sweetness and tartness.
Use Gala or Fuji apples for sweetness, or Granny Smith for a tangy twist.
Substitute honey or agave for sugar by mixing with warm water first.
Top with club soda for a bubbly variation.
For an adult version, add a splash of rum before serving.
