Ingredients :

• Nopal (cactus paddle) — This is the flattened leaf of the nopal cactus, used in Mexican cuisine for centuries. Raw, it looks like a large green oval leaf with thorns — the seller often removes them before sale. Its raw texture is firm and slightly sticky, a bit like okra. After blending and straining, this texture completely disappears. If you can’t find fresh nopal, jarred nopal (Mexican grocery stores, some organic shops) works well: rinse it thoroughly under cold water before using.
• Whole cucumber — skin on — Keep the skin. It adds green color and a slight bitterness that balances the lime. Choose a firm cucumber, not soft to the touch — a tired cucumber will result in bland water. If yours is waxed (supermarket cucumbers often are), run it under hot water and scrub it before cutting.
• Limes — real, fresh, not bottled — Bottled lime juice is a no. The acidity is there, but all the aromatic elements are gone. You need three to four limes that feel heavy for their size — light limes are often dry. Roll them on the counter before cutting to release more juice.
• Fresh mint — Classic spearmint works very well. Avoid peppermint, which dominates everything — it’s too aggressive here. A good handful, stems included. Before using, lightly bruise the leaves in your hand: it awakens the essential oils and the water will be significantly more fragrant.