Chile-Cucumber Agua Fresca

Ingredients

• 1 small English hothouse cucumber (about 8 oz.)
• ⅓ cup sugar
• 1 3" piece ginger, scrubbed, sliced
• 1 habanero chile, halved
• 10 star anise pods
• 1 tsp. whole cloves
• 3 Tbsp. fresh lemon juice
• Cucumber ribbons or slices (for serving)

Steps

1. Peel cucumber; set peel aside. Cut flesh into 1" pieces and transfer to a blender.
2. Heat sugar, ginger, chile, star anise, cloves, reserved cucumber peel, and 1 cup water in small saucepan over medium, stirring occasionally, until sugar is dissolved. Remove from heat, cover, and let sit 10 minutes.
3. Strain syrup through a fine-mesh sieve into blender; discard solids. Add lemon juice and 2 cups ice and blend until smooth. Strain agua fresca through sieve into a medium pitcher; discard solids.
4. Pour agua fresca into ice-filled glasses and garnish with cucumber ribbons. Do ahead: Agua fresca can be made 2 days ahead. Cover and chill. Stir well before using.