Cucumber Crush

Cucumber Crush in a sugar-rimmed wine glass.  

A perfect 85° F and sunny day in April means a requisite summery something to sip while clearing out the flower beds and baring pale arms in the sunshine.  This Cucumber Crush is just the drink.  It's basically water infused with cucumber and apple and sweetened delicately with agave nectar.

Cucumber Crush makes a non-alcohol drink for guests.  
Since I bought a Breville Fountain Juicer over a year ago, I've been juicing the small remnants of fruits and vegetables and infusing water with these concentrated liquids.  If you use your juicer regularly, as I do, juicing a half an apple that someone left behind, or a small bit of unused cucumber is such a simple thing to do.  I try different combinations, some sweetened creating a twist on lemonade.   I place a small amount of juice in a pitcher, fill with water and chill.

Cucumber Crush is actually a cocktail with cucumber, vodka and lime.  But I love cucumber in water and much prefer my own version of Cucumber Crush to its alcohol-laced sister.  I served a pitcher of Cucumber Crush the other evening for a wine and dessert pairing event as a festive offering for those not drinking alcohol.

cucumber crush

1/2 cucumber, juiced
1/2 apple, juiced
2 Tbsp. agave nectar
6 - 8 cups water

In a large pitcher, stir together the juices and agave nectar.  Add water and chill.

If you do not own a juicer, slice the cucumber and apple thinly and infuse in a pitcher of water.  Sweeten with agave nectar and chill.

For a sugar rimmed cup, as pictured above, rub a thin slice of cucumber around the rim and dip the rim in  a small amount of sugar; it doesn't take much and adds an extra touch.