Kiwi Cucumber Agua Fresca
This vibrant Kiwi Cucumber Agua Fresca combines juicy kiwi fruit with cooling cucumber and a hint of lime and mint for a naturally sweet, hydrating beverage that’s perfect for hot days, brunches, or as a refreshing non-alcoholic option.
Ingredients
- 4 ripe kiwi fruits peeled and quartered
- 1 medium cucumber about 8 inches long, peeled and roughly chopped
- 3-4 tablespoons honey or agave nectar adjust to taste
- Juice of 1 lime
- 8-10 fresh mint leaves plus extra for garnish
- 4 cups cold water divided
- Ice cubes for serving
- Cucumber and kiwi slices for garnish optional
Instructions
- Prepare your fruits by thoroughly washing the cucumber and kiwis. Peel the kiwis and cucumber, then roughly chop them into chunks that will blend easily.
- Combine the kiwi, cucumber, sweetener, lime juice, mint and 2 cups of water in a blender. Blend on high speed for 1-2 minutes until completely smooth with no visible chunks remaining.
- Strain the mixture through a fine-mesh sieve into a pitcher, using the back of a spoon to press and extract as much liquid as possible. This removes pulp and seeds for a smoother texture.
- Add the remaining 2 cups of water to the strained mixture and stir well to combine. Taste and adjust sweetness if needed by adding more honey or agave.
- Chill the agua fresca in the refrigerator for at least 30 minutes before serving for the best flavor development, though you can serve it immediately over ice if you’re in a hurry.
- Serve in tall glasses filled with ice, garnished with fresh mint leaves and thin slices of cucumber and kiwi for an eye-catching presentation.
Notes
- For maximum flavor, choose kiwis that yield slightly to gentle pressure – they should be ripe but not mushy.
- If your kiwis aren’t very sweet, you may need to add a bit more sweetener.
- This agua fresca can be made up to 24 hours in advance and stored in the refrigerator – just stir well before serving as separation is natural.
- For a twist, try adding a splash of sparkling water just before serving for a bubbly version.
- The strained pulp can be saved and added to smoothies or yogurt to reduce waste.