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Agua Fresca

Refreshing and delicious, agua fresca is a perfect complement to the hot summer days in California. It can trace its origins to México, from the Aztec tradition of muddling fresh fruit with river water. It's a kind of fruit-infused beverage, and some traditional varieties include cucumber, melon, hibiscus flower, tamarind, and pineapple.

This no waste recipe takes under 5 minutes to prepare, and can chill in the fridge for a few days in a covered pitcher (if it lasts that long!)


  • 3-4 cups cold water

  • 2 cups of fruit, chopped and chilled

  • Juice from 1/2 of a lime

  • Ice, for your glass

  • Mesh sieve or strainer

  • Sweetener, like agave or honey, optional

  • A few slices of jalapeño, optional

  • Pitcher


Makes approximately 4 glasses.

1. In a blender, add all ingredients except ice and purée.

2. Strain the fruit fibers or pulp by pouring the mixture into a fine mesh sieve over a pitcher.

3. Press the pulp caught in the strainer with a spatula to squeeze all out excess juice into the pitcher.

4. Serve over ice and enjoy

Note: You can save the pulp and freeze it in a Tupperware. The pulp will become like a lightly shaved ice treat to enjoy later.

Pictured above: Cantaloupe agua fresca, with jalapeño and lime


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