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Cucumber-lime agua fresca

Time 20 minutes
Yields Makes 2 quarts
Cucumber-lime agua fresca
1

In a blender, in batches, puree the cucumbers with 2 1/4 cups of water, the lime juice, chile, agave syrup and a generous pinch of sea salt on high speed. Strain through a fine-mesh strainer lined with a triple layer of cheesecloth (or use a chinois), discarding the solids. Serve over ice. Keeps 2 days, refrigerated.

Inspired by Jimmy Shaw, of Loteria Grill.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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