The Mexican drink agua fresca (“fresh water” or “cool water”) is made with water and fruit, but it is much more than just water and much different from the juice. Fruit juice is typically made by squeezing the liquid from the fruit; it may be somewhat diluted, but it is much more juice than water. Agua fresca starts with fresh drinking water, and the fruit is blended or squeezed into it, resulting in a much lighter and more refreshing drink that is composed mostly of water.
One could say that agua fresca is a versatile drink somewhere between the extremes of straight juice and flavored water. It is tasty enough to be enjoyed on its own (and is typically very thirst-quenching), but it´s also is a great option for sipping with a meal.
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Fruit Agua Fresca
Agua fresca can be made with virtually any fruit—and you can mix different fruits to make up your favorite flavor combo. Some fruits, such as melon and apples, can be blended into the water after you remove the skins, seeds, and stems. Simply cut them into chunks and blend them with the water.
Berries can be used whole, but sometimes the larger seeds (such as those found in blackberries and raspberries) are a nuisance, so agua fresca using berries may need to be strained before serving. This also applies for some other fruits such as guava and tuna (cactus pear) that have many small seeds that are hard to remove manually, or fibrous fruits such as pineapple
Citrus fruits can be juiced straight into the water, making it quick and easy to whip up a batch without bothering with a blender.
- 4 cups drinking water
- 2 cups fresh fruit
- 1/4 cup sugar (or equivalent in another sweetener)
- 2 teaspoons fresh-squeezed lime juice
- lime wedges for garnish (optional)
- ice (optional)
In a blender combine water, sugar, and fruit. Puree until smooth. Pour mixture (through a sieve, if desired) into a pitcher or serving container. Stir in lime juice. Taste, then add additional sugar, if necessary. Garnish with a lemon or lime wedge.
Serve over ice, if you like—though if you are striving for an authentically Mexican agua fresca, you will want to ice the drink in the pitcher rather than in the individual glasses or refrigerate your drink beforehand and avoid the ice altogether.
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Agua fresca made with hibiscus flowers is made a little differently because the dried hibiscus needs to simmer in hot water to give up their color and flavor. After the flowers are steeped, the liquid is then cooled and sweetened to make a refreshing drink reminiscent of cranberry juice.
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The brown gooey pulp of the tamarind pod is tangy and has a mild earthiness that, when sweetened, makes a delicious agua fresca. It takes a bit of work to get the pulp away from the seeds, so use canned tamarind if that is an issue. After you get the tamarind ready, you blend it with water and sugar.
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Chia seeds are a highly nutritious "superfood" that contain fiber, protein, and Omega-3 fats, which are all very healthy to consume. When you make Chia Fresca, the fresh chia seeds become gelatinous as they soak in the liquid. You can add chia seeds to any agua fresca, sprinkle a scant teaspoon of them into the drink, and wait for 5 to 10 minutes. Add ice, stir, and enjoy.Continue to 5 of 6 below.
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Horchata can be prepared with ground seeds or nuts, but in Mexico, it is most commonly is made with rice. White rice is soaked in water or milk, then blended it with cinnamon, sugar, and sometimes other ingredients to create a surprisingly refreshing drink.
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While not strictly an agua fresca, tepache is a very similar drink in that it is made with fruit, water, and sugar. The main difference with pineapple tepache (and other similar preparations) is that the sweetened liquid is left to ferment at room temperature for a few days, then served over ice, resulting in wonderfully thirst-quenching beverage with slight alcohol content.