Cucumber Crush
Rhea's Rundown
I love this drink’s use of crushed ice and cucumber flavor for the hot summer months ahead. This recipe can be easily multiplied for a party or summer gathering. In the event of preparing a larger batch, Forte recommends leaving the sparkling water on the side, as it will go flat sitting in a pitcher.
Ingredients – Serves 4
- 1 cucumber
- About 2 tablespoons loosely packed tarragon leaves
- Juice of 1 large lime
- ¾ cup vodka
- ¼ cup agave nectar
- Crushed ice for serving
- 1 cup sparkling water
Directions
1. Cut eight thin slices from the cucumber and set aside for garnish. If you have a juicer, use it to juice the cucumber. If you don’t, cut the cucumber in half lengthwise, scoop out the seeds and discard, and coarsely chop the flesh. Place the cucumber pieces in a food processor or blender and puree for about 1 minute. Pour into a fine-mesh sieve set over a bowl, pressing the solids to release as much juice as possible. This should yield a scant cup of cucumber juice.
2. Coarsely chop the tarragon leaves a few times to release their oils. In a small pitcher, combine the cucumber juice, tarragon, lime juice, vodka, and agave nectar. Stir to combine.
3. To serve, fill four old-fashioned-size glasses with crushed ice. Divide the mixture among the glasses and top off with the sparkling water. Garnish each glass with two of the reserved cucumber slices.
Forte, Sara. “Cucumber Crush.” The Sprouted Kitchen: a tastier take on whole foods. Ten Speed Press, Random House, Inc. New York. 2014. Print.
Rhea Torreon
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