Rinse the cucumbers under cool running water and pat dry, then peel and roughly chop into 2-inch pieces.

Place chopped cucumbers in a blender and blend on high for 30 to 45 seconds until completely smooth.

Pour the cucumber puree through a fine mesh strainer lined with cheesecloth into a large pitcher, pressing on solids to extract all liquid.

Cut limes in half and juice them into the pitcher, removing any seeds.

Stir in the granulated sugar (or honey) and sea salt until fully dissolved.

Add the filtered water to the pitcher and stir to combine thoroughly.

Taste the agua de pepino and adjust sweetness or tartness by adding more sugar or lime juice as desired.

Fill glasses with ice, pour the drink over the ice, garnish with mint leaves or cucumber slices, and serve immediately.