A cool, herb-forward mocktail built on cold-brew Midsummer Mate — refreshing enough to gulp, complex enough to sip
INGREDIENTS
- 4 tablespoons Midsummer Mate loose leaf tea
- 32 fluid ounces cold filtered water
- 1 English cucumber, peeled and roughly chopped
- 2 fluid ounces fresh lime juice (about 2 limes)
- 1 tablespoons agave nectar
- 2 cups ice
- 4 cucumber wheels, for garnish
STEPS
- Cold brew the tea: Combine 4 tablespoons Midsummer Mate loose leaf tea and 32 fluid ounces cold filtered water in a pitcher. Stir briefly, cover, and refrigerate for 8 to 12 hours. Strain and discard the leaves.
- Blend: Add the cold-brew tea to a blender with 1 English cucumber, peeled and roughly chopped, 2 fluid ounces fresh lime juice (about 2 limes), and 1 tablespoons agave nectar. Blend on high for about 20 seconds until the cucumber is fully incorporated.
- Strain: Pour through a fine mesh strainer into a pitcher, pressing gently to extract all the liquid. Discard the solids. Taste and adjust lime or agave as needed.
- Serve: Fill glasses with 2 cups ice, pour the agua fresca over the top, and garnish each glass with a cucumber wheel — 4 cucumber wheels, for garnish.
NOTES
The peppermint and lemongrass in the Midsummer Mate do most of the heavy lifting here — go easy on the agave on your first batch, as the blend has natural sweetness. For a crowd, this scales easily: cold brew a larger batch overnight and blend in batches. Keeps refrigerated for up to 2 days; stir before serving as it may settle slightly.
