This drink is as cool as you’d expect from blended cucumber, sure—but it’s also got notes of citrus, star anise, ginger, and habanero that bring the warmth, heat, and acidity that will keep you coming back sip after sip. By infusing the habanero into a syrup, chef José Roberto Ricalde Gonzalez of the food waste–saving community kitchen Refettorio Mérida captures the chile’s fruitiness while taming its unapologetic heat. Pair this punchy drink with salty or rich foods at any time of day, or try it after hours with a splash of your favorite Mexican spirit.
What you’ll need
Blender
$40 At Amazon
Citrus Juicer
$15 At Amazon
Mesh Sieve
$16 At Amazon
Small Saucepan
$160 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Peel cucumber; set peel aside. Cut flesh into 1" pieces and transfer to a blender.
Step 2
Heat sugar, ginger, chile, star anise, cloves, reserved cucumber peel, and 1 cup water in small saucepan over medium, stirring occasionally, until sugar is dissolved. Remove from heat, cover, and let sit 10 minutes.
Step 3
Strain syrup through a fine-mesh sieve into blender; discard solids. Add lemon juice and 2 cups ice and blend until smooth. Strain agua fresca through sieve into a medium pitcher; discard solids.
Step 4
Pour agua fresca into ice-filled glasses and garnish with cucumber ribbons.
Do ahead: Agua fresca can be made 2 days ahead. Cover and chill. Stir well before using.
