Directions

1. 1

   Cut limes in half and juice them thoroughly using a citrus juicer or by hand, pressing firmly to extract as much juice as possible. Strain through a fine-mesh sieve to remove seeds and pulp. You should have approximately 1 to 1.5 cups of fresh lime juice.

2. 2

   Peel and cut the English cucumber into chunks, then scoop out and discard the seeds using a spoon. Chop the seeded cucumber flesh into smaller pieces.

3. 3

   Stem the jalapeños and remove most or all of the seeds and white membranes, depending on how spicy you prefer the drink. Mince the jalapeños finely.

4. 4

   In a blender, combine the chopped cucumber, minced jalapeños, and lime juice. Blend on high speed for 1 to 2 minutes until the mixture is completely smooth.

5. 5

   Pour the blended mixture through a fine-mesh sieve or cheesecloth into a large pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the pulp.

6. 6

   In a separate bowl, dissolve the sugar in 2.5 cups of cold water, stirring until fully dissolved.

7. 7

   Pour the sugar syrup into the pitcher with the lime-cucumber-jalapeño mixture and stir well until combined. Taste and adjust sweetness or spiciness if desired.

8. 8

   Fill serving glasses with ice and pour the limeade. Garnish each glass with a fresh mint sprig and serve immediately.