Crisp Cucumber Lime Spa Refresher

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 6–8 oz each)
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 large English cucumbers (about 1.5 lb / 680 g), chopped
• 3 cups cold water, plus up to 1 cup more to taste
• 1/3 cup fresh lime juice (about 4 limes)
• 3 tbsp light agave nectar, plus up to 1 tbsp more to taste
• 1 small pinch fine sea salt
• 2 cups ice cubes, for serving
• Extra cucumber and lime slices, and fresh mint (optional garnish)

Do This

• 1. Roughly chop cucumbers (no need to peel) and add to a blender with 2 cups of the cold water and a pinch of salt.
• 2. Blend on high for 45–60 seconds until completely smooth and frothy.
• 3. Strain through a fine-mesh sieve into a pitcher, pressing to extract as much cucumber water as possible.
• 4. Stir in lime juice, 3 tbsp agave, and the remaining 1 cup water. Taste and add up to 1 more tbsp agave or up to 1 more cup water if you prefer sweeter or milder.
• 5. Fill glasses with ice. Pour the cucumber-lime refresher over the ice.
• 6. Garnish with cucumber slices, lime wheels, and mint if using. Serve immediately, well chilled.

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Why You’ll Love This Recipe

• Clean, crisp, and cooling with a true spa-like feel, but easy enough for any weekday.
• Lightly sweetened with agave, so the fresh cucumber and lime flavors stay front and center.
• Blends up in about 15 minutes and looks impressively pretty for guests.
• Simple base recipe that you can turn into a sparkling drink, mocktail, or cocktail.

Grocery List

• Produce: English cucumbers, limes, fresh mint (optional)
• Dairy: None
• Pantry: Light agave nectar, fine sea salt, ice

Full Ingredients

For the Cucumber Water Base

• 2 large English cucumbers (about 1.5 lb / 680 g total), ends trimmed and roughly chopped
• 3 cups (720 ml) cold water, plus up to 1 additional cup (240 ml) to adjust strength if desired
• 1 small pinch fine sea salt (about 1/16 teaspoon)

For Sweetening and Brightness

• 1/3 cup (80 ml) freshly squeezed lime juice (from about 4 medium limes)
• 3 tablespoons (45 ml) light agave nectar, plus up to 1 tablespoon (15 ml) more to taste

For Serving

• 2 cups (about 240 g) ice cubes
• 1 small cucumber, very thinly sliced into rounds or ribbons (optional garnish)
• 1 lime, thinly sliced into wheels (optional garnish)
• A few sprigs fresh mint (optional garnish)

Step-by-Step Instructions

Step 1: Chill your tools and ingredients

For the most refreshing result, start with everything cold. If you have time, refrigerate the cucumbers, limes, and water for at least 30 minutes before blending. Pop your pitcher and serving glasses into the fridge or freezer while you prep. This helps the drink stay icy-cold without relying on too much ice, which can dilute the flavor.

Step 2: Prep the cucumbers and limes

Rinse the cucumbers thoroughly under cool water and pat them dry. Trim the ends and cut each cucumber into 1–2 inch chunks so they fit easily into your blender. There is no need to peel or seed English cucumbers; their thin skin and small seeds blend smoothly and add color and nutrients.

Next, juice the limes until you have a full 1/3 cup (80 ml) of fresh juice. Strain out any seeds. Fresh lime juice makes a big difference here, so avoid bottled juice if possible.

Step 3: Blend the cucumber water

Add the chopped cucumbers to your blender along with 2 cups (480 ml) of the cold water and the pinch of fine sea salt. The salt does not make the drink taste salty; it just gently boosts the fresh flavors.

Blend on high for 45–60 seconds, or until the mixture looks very smooth and frothy, with no obvious chunks of cucumber remaining. Depending on your blender, you may need to stop once to scrape down the sides.

Step 4: Strain for a smooth, spa-like texture

Set a fine-mesh sieve over a large pitcher. Pour the blended cucumber mixture through the sieve. Use the back of a spoon or a spatula to press and stir, extracting as much liquid as possible. You should be left with mostly dry pulp in the sieve and a vivid pale-green cucumber water in the pitcher.

If you prefer a little extra texture, you can strain only part of the mixture or skip straining entirely, but full straining gives that classic, ultra-smooth spa drink feel.

Step 5: Add lime and agave, then adjust to taste

To the pitcher of strained cucumber water, add the fresh lime juice and 3 tablespoons (45 ml) of light agave nectar. Pour in the remaining 1 cup (240 ml) of cold water and stir well to combine. Taste a spoonful.

If you prefer a slightly sweeter drink, stir in up to 1 additional tablespoon (15 ml) of agave nectar, adding a little at a time and tasting as you go. If you find the flavor too intense, add up to 1 more cup (240 ml) cold water, 1/4 cup (60 ml) at a time, until it suits your palate. The goal is a crisp, lightly sweet, very refreshing balance of cucumber, lime, and gentle sweetness.

Step 6: Serve chilled with fresh garnish

Fill your chilled glasses about two-thirds full with ice cubes. Give the pitcher a final stir, then pour the cucumber-lime refresher over the ice. You should get about 4 servings of 6–8 ounces each, depending on how much extra water you added.

Garnish each glass with a few thin cucumber slices, a lime wheel on the rim, and a sprig of fresh mint if you like. Serve immediately while very cold for the most refreshing experience.

Pro Tips

• Use English cucumbers. Their thin skin, mild flavor, and nearly seedless interiors make the smoothest, sweetest cucumber water. If you use standard cucumbers, peel them and scrape out the large seeds first.
• Blend thoroughly. Let the blender run long enough to fully break down the cucumber. A smoother blend makes straining easier and prevents a gritty texture.
• Do not skip the salt. The tiny pinch of salt lifts the natural sweetness and makes the cucumber and lime flavors taste brighter without adding more sugar.
• Chill, then sweeten. Cold liquids taste less sweet, so chill the drink before making final adjustments to the agave. This prevents oversweetening.
• Scale it up for gatherings. This recipe doubles or triples easily. Use a large blender and strain into a big pitcher or drink dispenser.

Variations

• Sparkling cucumber-lime spritzer: Replace half of the still water added in Step 5 with chilled sparkling water or club soda. Add fizzy water just before serving so it stays bubbly.
• Spicy cucumber refresher: Add 2–3 thin slices of fresh jalapeño or serrano to the blender in Step 3, or muddle them gently in the pitcher before serving. Strain well for a smooth drink with a subtle kick.
• Adults-only spa cocktail: For a light cocktail, add 1 to 1 1/2 ounces (30–45 ml) of chilled gin, vodka, or blanco tequila to each glass before topping with the cucumber-lime mixture. Stir gently and garnish as directed.

Storage & Make-Ahead

The cucumber-lime base (without ice) keeps well in the refrigerator for up to 2 days. Store it in a covered pitcher or airtight jar and give it a good stir before serving, as some natural separation may occur. Add ice and garnishes only when you are ready to serve so the drink does not become diluted or the garnishes wilt. If making ahead for a party, mix the drink a few hours in advance, keep chilled, and prep garnishes separately so you can assemble fresh-looking glasses on demand.

Nutrition (per serving)

Approximate values for 1 of 4 servings, made with 3 tablespoons agave and no optional alcohol: about 70 calories; 0 g fat; 0 g saturated fat; 18 g carbohydrates; 16 g sugars; 1 g fiber; 1 g protein; less than 50 mg sodium. Exact values will vary based on the size of your cucumbers, limes, and how much agave and extra water you use.