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
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