Agua de Pepino (Cucumber Lime Cooler)
June 16, 2026
Blend cucumbers with water, lime, and a touch of sugar for a bright, hydrating agua fresca—perfect on a hot day. Adapted from Yvette Marquez-Sharpnack at Muy Bueno.
Agua de pepino is one of the simplest ways to use a pile of cucumbers from the box—cooling, lightly sweet, and far more interesting than plain water. Regular slicing cucumbers work best; English cucumbers are fine in a pinch.
Refrigerate for up to 3 days and stir before serving (natural separation is normal). For the full post, tips, and variations, see Muy Bueno (Yvette Marquez-Sharpnack).
Agua de Pepino (Cucumber Lime Cooler)
A light Mexican agua fresca made by blending cucumbers with water, lime juice, and sugar—strain, chill, and serve over ice. Adapted from Yvette Marquez-Sharpnack at Muy Bueno.
Ingredients
- 2 organic cucumbers, peeled and chopped (leave peels on for a greener drink)
- 6 cups water
- ⅓ cup fresh lime juice
- ⅔ cup sugar (adjust to taste, or use honey or agave)
- Fresh mint leaves, optional, for garnish
- Ice, for serving
- Cucumber slices and lime wedges, for garnish
Method
- Add the cucumbers and water to a blender. Blend until smooth. For a vibrant green agua de pepino, blend unpeeled cucumbers.
- Strain the mixture into a pitcher; discard the pulp.
- Stir in the lime juice and sugar until dissolved. Taste and adjust sweetness if needed.
- Chill well. Serve over ice with cucumber slices, lime wedges, and mint if you like.
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