Making Cucumber & Ginger-Lime Cooler

Count Fosco reminds me of my grandfather, in a sense that he loves l’eau de sucre, or sugar water. My grandfather used to take a cucumber and slice it thinly, put it in a deep-set plate (not bowl, mind you) and then drown it in sugar water. He’d then put it inside the fridge and teach me how to play the national anthem and folk songs on the keyboard (the musical kind) while he waits for it to cool. After a few tunes, he’d take the plate out with some forks and we’d pick the cool, sweet cucumber slices out of the plate until there were none. Then we’d exchange a look and take turns draining the plate empty of cold sugar water. My parents used to forbid me to drink anything too cold back then in fear of me getting sick, so I valued these sessions very highly.

Now this recipe is a little tweak from my Ginger Ale post, and I’m posting this now because I felt bad for yesterday’s re-toast [read: re-post]. And also because Kinddesmeeres

asked this:

Now my veteran readers would know the policy behind making foodwishes and I hope this post could be useful albeit very late. If not, see if you might like some of my other drink posts (recipes linked to pictures).

Let’s proceed!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy) :

[ 1 large piece of fresh ginger (yields about 1 cup) + 3/4 cup sugar + 1 cup water + + 2-3 fresh limes + 1-2 cucumbers + 1 bottle cold sparkling or normal water ]

Make the ginger-lime syrup:

Slice the ginger thinly and juice the limes.

In a heavy-bottomed saucepan, heat the water, lime juice and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover. I left it to steep for 30 minutes to get a milder flavour, but if you want it stronger then let it steep for at least one hour.

Drain the ginger water over a fine mesh strainer into a measuring cup.

Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves.

Wash and trim the ends off the cucumbers and coarsely grate them.

Set aside until needed.

ASSEMBLY:

[ 2 parts ginger-lime syrup + 2-3 parts grated cucumbers + 3 parts sparkling water ]

I made mine in a large glass jug and then pour it into individual glasses loaded with ice.

Serve it with the syrup, slices of lime, a couple of mint leaves and ice on the side so that people can adjust the amount to their liking. Don’t forget the spoon to scoop out the cucumbers!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy):