Chef Jeremy Sewall’s Cucumber Lime Mint Mocktail (Recipe)

Refresh and wake up the palate with an aperitif before dinner.
Refresh and wake up the palate with an aperitif before dinner.

Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail.  He suggested tossing a little in with your salad to brighten it up.  You can also shred (or chiffonnade) a few mint leaves to sprinkle on fish.  Lastly, a couple of leaves torn into a grain such as farro, barley, rice or (non-grain) couscous adds wonderful flavour.

Cucumber Lime Mint Mocktail
Serves 4

  • 4 large English cucumbers peeled, roughly chopped
  • 1/4 cup fresh mint, plus 1 TBSP for garnish
  • 1/4 cup lime juice
  • 2 tablespoons agave nectar

Combine all ingredients in a blender.  Serve over ice and garnish with mint.

© Jeremy Sewall
Shared with permission on this blog.

For a variation and because of the rising cost of limes, you could substitute lemon juice.  If you do not have agave you could use honey.

3 Comments Add yours

  1. Jody and Ken says:

    If ever there were a drink screaming for a bit of white rum or vodka… oh, and you forgot to mention what a nice guy Jeremy is. 🙂 Ken


    1. leahklein says:

      I agree with both points! I still have the whole rest of the menu recipes to share though… plenty if time to sing Chef Sewall’s praises!


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