Herby lime and cucumber agua fresca

Cut herbs from the garden: spearmint, a stalk of lemon balm and some lavender leaves.

Cut the ends off the cucumbers and put them, unpeeled, into a blender.

Squeeze limes with a Mexican lime squeezer to about a cup and a third of juice and add to the blender.

Add about three quarters of a cup of sugar.

Pull the herb leaves from the tough stems and add a handful.

Add about a cup of water and blend until very smooth.

Pour through a strainer, stirring when it slows, to remove cucumber skin, pulp and unblended herbs.

Add about three more cups of water, diluting further to taste.

Serve over ice.