• 2 tablespoons freshly harvested aloe vera
  • 1 small persian cucumber, 3-4 inches in length, peeled, seeded, and cut into chunks
  • 1/2 inch of fresh ginger, peeled
  • 3 fresh mint leaves
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons Agave Nectar
  • 1/2 cup filtered water
  • Ice cubes for serving


  1. Using a sharp knife, cut near the base of the leaf. This allows the plant to regenerate itself faster than cutting in the middle.
  2. Cut off a slab about 2 inches long from the (widest) end.
  3. Remove the spiney sides, resulting in a top lid and a bottom lid.
  4. Using a sharp paring knife, carefully remove the outer green peel off the very top layer of the leaf.
  5. Turn over and remove the remaining green peel. Now you're left with just the jelly.
  6. Rinse jelly under water to remove any yellow residue. This is an important step because it removes the indigestible residue that will cause stomach issues if ingested.
  7. Add rinsed aloe jelly to the blender.
  8. Peel cucumber with a veggie peeler, remove both ends, cut in half lengthwise, scrape out seeds, and cut into chunks.
  9. Use a garlic press to press fresh ginger juice from the nub of ginger and add to the blender.
  10. Juice 2 lemons, resulting in about 1/4 cup of fresh lemon juice, and add to blender
  11. Add 3 mint leaves
  12. Add Agave Nectar
  13. Process for 30 seconds
  14. Add 1/2 cup water, then process 5-10 more seconds
  15. Pour from blender over ice, and serve