Cook'n recipe organizer

Volume III
August, 2013

Newsletter Home / Featured Recipe

Mint Cucumber Cooler and Mint Infused Fruit Salad

Mint Cucumber Cooler

Cool and refreshing agua fresca, made with cucumbers, lime, and mint. Perfect for hot days!

Prep time:
Yield: about 1 quart (not including ice)

Serving size: 4
Calories per serving: 21

1 pound cucumber (about 2 good-sized cucumbers), ends trimmed but peel still on, coarsely chopped
1/2 cup lime juice from fresh limes (from about 1 pounds of limes, or 5 to 10 limes, depending on how juicy they are)
1 1/4 cups packed (spearmint) mint leaves (about a large handful), woody stems removed
1/4 cup agave (or 1/2 cup sugar)
1 1/4 cups water


  1. Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.

  2. Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

Mint-Infused Fruit Salad

Serving size: 4
Calories per serving: 123

2 cups grapes, halved
1 cup strawberries, hulled & sliced
1 cup fresh pineapple, diced
2 cups honeydew melons, diced
1 cup cantaloupe, diced
1 cup fresh grapefruit, diced
1 cup blueberries
2 cups Cuties or mandarin oranges, diced
2 tablespoons sugar
1/4 cup fresh mint leaves, minced

Combine all ingredients except sugar and mint in a large bowl. Using a mortar and pestle, grind mint and sugar together until well blended. Add minted sugar to fruit and lightly combine. Cover and chill salad at least 3 hours before serving.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

blog comments powered by Disqus

Join the Cook'n Club!

An unbeatable value with exclusive benefits for members only.

Get a newsletter like this each week when you join the Cook'n Club.