Cucumberade - cooking recipe

Ingredients

2 large cucumbers
1 lemon, juice of
1 lime, juice of
sea salt, a small pinch
6 cups water

Preparation

Thinly slice one cucumber and reserve.
Peel, seed, and coarsely chop the second cucumber.
Puree the chopped cucumber with the lemon and lime juices, salt, and 1 cup water in a blender.
Strain through a fine-mesh sieve into a large pitcher, using a ladle or rubber spatula to extract as much juice from the pulp as possible.
Add the remaining water and the cucumber slices; stir gently.
Refrigerate a couple of hours before serving.