Nothing captures the carefree spirit of a sunny afternoon quite like a chilled glass of agua fresca—Mexico’s beloved fruit “cool waters.” Sold from gleaming glass jars in markets and plazas across the country, these jewel-toned drinks are as beautiful as they are refreshing. Nearly any ripe fruit can be transformed into a thirst-quenching cooler—juicy cantaloupe, sweet pineapple, succulent mango, or ruby watermelon—simply by blending it with water, lime juice, and a touch of sugar.
This recipe is endlessly adaptable: use a single fruit for a pure, bright flavor, or combine your favorites. A particularly delightful blend is pineapple with cucumber, balancing sweetness with crisp freshness. Serve over ice for the perfect antidote to a warm day.
INGREDIENTS:
3 cups fresh fruit chunks
2 limes, juiced
3 cups water
3 tablespoons sugar
Pinch of salt
METHOD:
Place ingredients in a blender and puree until very smooth. Chill. Serve over ice.
YIELD: Makes 1 quart.
SOURCE: Recipe courtesy of Betsy McNair; Mexicocina, The Spirit and Style of the Mexican Kitchen
