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

Cook Mode Prevent your screen from going dark

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.

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.