Ingredients
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2 English cucumbers, thinly sliced
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1/2 cup loosely packed fresh mint leaves
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Juice from 1 lime
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1 tsp agave nectar or maple syrup
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1 tbsp apple cider vinegar
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Filtered water
Directions
Subtitle: A simple and delicious fermented beverage made with cucumbers, mint, and lime juice. Perfect as a mocktail, snack, or addition to any meal!
Ingredients:
– 2 English cucumbers, thinly sliced
– 1/2 cup loosely packed fresh mint leaves
– Juice from 1 lime
– 1 tsp agave nectar or maple syrup
– 1 tbsp apple cider vinegar
– Filtered water
Instructions:
1. In a large bowl, combine the sliced cucumbers and mint leaves. Add enough filtered water to cover the bottom of the bowl. Place a clean dish cloth or paper towel on top of the mixture and press down gently to release any excess liquid. Set aside.
2. Combine the lime juice, agave nectar or maple syrup, and apple cider vinegar in a blender. Blend until smooth.
3. Remove the weighted cucumbers and mint from the water after about 15 minutes. Stir in the blended dressing and mix well.
4. Transfer the mixture to a glass jar or bottles with airlocks and seal tightly. Let it ferment at room temperature for 2-3 days, shaking occasionally. The bubbles should stop forming before you strain off the solids.
5. Once fermented, store the jelly in an airtight container in the refrigerator for up to 2 weeks. It will keep well beyond that but may become cloudy.
Directions:
To serve, pour chilled Cucumber Mint Jelly into glasses over ice cubes. Garnish with additional mint sprigs if desired. Enjoy as a refreshing drink or use as a condiment for sandwiches and wraps.
Note: This recipe makes approximately 2 cups of jelly.
Steps
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1
Done
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In a large bowl, combine the sliced cucumbers and mint leaves. Add enough filtered water to cover the bottom of the bowl. Place a clean dish cloth or paper towel on top of the mixture and press down gently to release any excess liquid. Set aside. |
|
2
Done
|
Combine the lime juice, agave nectar or maple syrup, and apple cider vinegar in a blender. Blend until smooth. |
|
3
Done
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Remove the weighted cucumbers and mint from the water after about 15 minutes. Stir in the blended dressing and mix well. |
|
4
Done
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Transfer the mixture to a glass jar or bottles with airlocks and seal tightly. Let it ferment at room temperature for 2-3 days, shaking occasionally. The bubbles should stop forming before you strain off the solids. |
|
5
Done
|
Once fermented, store the jelly in an airtight container in the refrigerator for up to 2 weeks. It will keep well beyond that but may become cloudy. |
