Emerald Palmers

Ingredients

• 0.5 cup agave nectar 
• 8  persian cucumbers chopped
• 61 servings ice cubes 
• 61 servings kosher salt 
• 1.5 cups juice of lemon freshly squeezed
• 1 tablespoon matcha tea powder green
• 2 cups mint leaves 

Equipment

• bowl
• blender

Directions

1. In a bowl, toss the cucumbers with the mint leaves.
2. Transfer half of the mixture to a blender and puree until chunky.
3. In a large pitcher, combine the lemon juice, agave and matcha powder with 5 cups of ice water. With the blender on, add half of the lemon mixture to the puree and blend until very smooth.
4. Transfer to a punch bowl. Blend the remaining cucumbers, mint and lemon mixture until very smooth and transfer to the punch bowl. Season the drink lightly with salt and serve in ice-filled glasses.