Tropical Grape and Cucumber Aqua

Rinse grapes under cool running water and remove any stems or damaged berries. Set aside.

Peel cucumber, cut in half lengthwise, and scrape out seeds with a spoon. Chop into 1-inch pieces. Set aside.

Cut mango away from the pit and cube the flesh. Measure 1 cup. Set aside.

Wash basil leaves gently and pat completely dry with a clean kitchen towel. Set aside.

Using a fine grater, zest one lime to yield 1 tablespoon of bright green zest. Then juice both limes to yield 3 tablespoons of fresh juice. Set aside separately.

Combine grapes and 1 cup water in a stainless steel immersion blender pitcher. Blend on medium-high for 60 seconds until grapes are fully broken down and the liquid is smooth purple.

Add cucumber pieces, mango cubes, basil leaves, lime juice, lime zest, pineapple juice, and agave syrup to the grape blend. Blend on high for 90 seconds until all fruit is smoothly incorporated and the basil is finely distributed.

Allow the blended mixture to rest at room temperature for 5 minutes to let the basil infuse its aroma into the agua.

Line a large glass pitcher with cotton muslin strainer. Pour the rested blend through the muslin in batches, pressing gently with a wooden spoon to extract all liquid. Discard solids or reserve for composting.

Stir the strained agua fresca well. Taste and adjust sweetness with additional agave syrup if desired, or thin with extra water if needed.

Cover the pitcher and refrigerate for at least 30 minutes until thoroughly chilled. Serve in tall glasses over ice with a fresh basil leaf floating on top. Best enjoyed the same day for maximum freshness and vibrant color.