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Cucumber-Apple Cooler
By David Tanis · cooking.nytimes.com
6 servings
A fresh blended drink of cucumber and apple with ginger and lime, strained smooth and served over ice with optional sparkling water.
| 2–3 English cucumbers, lightly peeled, cut into ½-inch chunks (about 4 cups) | Blend cucumbers, apples, ginger, sugar & ice water until smooth | Add lime juice, salt, pepper & cayenne; blend briefly | Taste, adjust seasoning; strain, discard pulp | Pour over ice, garnish & top with sparkling water |
| 2 Granny Smith apples, skin-on, cut in large chunks | ||||
| 2 teaspoons grated fresh ginger | ||||
| 1 teaspoon sugar (for blending) | ||||
| 1 ½ cups / 360 ml ice water | ||||
| 3 tablespoons / 45 ml freshly squeezed lime juice | ||||
| Salt, to taste | ||||
| Pepper, to taste | ||||
| Speck of cayenne | ||||
| Ice cubes | Rim glasses with salt & sugar; add ice cubes | |||
| Cucumber slice, lime wedge or red radish slice, for serving (optional) | ||||
| Sparkling water, to taste, for serving (optional) |
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