Emerald Palmer Mint Lemonade, adapted from Susan Feniger
3 medium cucumbers (1 1/2 pounds)
2 cups fresh mint, plus mint for garnish
1 1/2 cups lemon juice, from about 6 to 8 lemons, plus lemon for garnish
1/2 cup agave syrup
3 teaspoons matcha powder (Japanese green tea powder)
1/2 teaspoon salt
1. Cut the unpeeled cucumbers into large chunks and put them, along with the mint, lemon juice, agave syrup, matcha powder, salt, and about 1 cup of water, in a blender. Puree until liquefied.
2. Strain through a sieve to remove any large pieces. Pour into a large pitcher and add 4 more cups of water. Stir and chill until ready to serve. Garnish with fresh mint and/or lemon slices and lots of ice.
Yield: about 2 quarts