In Michigan, where I live, there are many graduation open houses to celebrate high school grads. One year, my sister-in-law made the most wonderful cucumber-limeade punch. It wasn’t even a cocktail, but I had to restrain myself from having three big red Solo cups full. The cucumber cuts some of the strength of the sour lime, and the sugar and bubbles make it FABULOUS.
Because I believe non-alcoholic beverages need to be extra special to lure people from seemingly more delicious beverages with booze, I decided this cucumber punch fit the bill with a healthier twist. Some nutritionists would say I don’t come quite close enough to the healthy lane because I use agave nectar in this recipe, but agave and lime are partners that I couldn’t break up. So, let’s just enjoy this punch in moderation (maybe by limiting ourselves to two big Red Solo cups instead of three!).
Cucumber Lime Punch (Mocktail)
Serve 20 (in a rocks glass filled halfway with ice)
1 ½ cups agave nectar
4 cups water
3 cups lime juice
8 cups sparkling water
1 organic English cucumber, sliced into thin rounds
1 lime, sliced in rounds
3 long sprigs mint, for garnish
Tequila (optional)
First, make an agave lime simple syrup:
Combine the 3 cups of lime juice, 1 ½ cups of agave nectar, and 4 cups of water in a medium saucepan; bring to a boil until the agave is dissolved.
Turn off heat and add six slices of cucumber, removing after a few minutes.
Make the punch:
Pour seven cups agave lime simple syrup into a gallon container or punch bowl.
Gently stir to combine, then add all the cucumber, lime, and mint as garnish.
Finally, add eight cups (or whatever fits in the top of your gallon container) of sparkling water!
Serve with tequila on the side for the option to make this a stunning cocktail.
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
