Iced Lemonade with Cucumber, Mint, and Green Tea

Brew the green tea in 500 ml of water at the temperature recommended on the package. Steep for 3 minutes unless the manufacturer recommends a different time, then remove the bags. Cool the tea and refrigerate it; it should be cold before combining with sparkling water. Allow roughly 90 minutes for the entire passive stage, including resting, cooling and refrigeration. This is a planning estimate: the base must be cold before adding sparkling water, even if it needs longer to chill.

While the tea cools, wash the cucumber and mint. Partially peel and slice the cucumber, reserving a few slices for decoration. Squeeze the lemons and lime and remove the seeds. Reserve a few mint leaves for serving too.

Pour the cold tea, citrus juice and agave or maple syrup into a pitcher. Stir thoroughly so the syrup is evenly mixed into the liquid.

Add the cucumber and mint, then gently muddle a few mint leaves with a spoon to release their aroma.

Just before serving, add the ice cubes, pour in the cold sparkling water, and stir gently so the drink retains its bubbles.

Pour the lemonade into tall glasses and garnish with the reserved cucumber slices and mint. Serve immediately, before the ice dilutes the drink too much.