Aguas Frescas

Perhaps your Cinco had a bit to much drinko involved with it. These should help alleviate some of the problems you are facing today. These drinks are actually good any day, especially when it’s hot out. And the are super easy to make. Aguas frescas are really popular Latin American drinks, but there are some variations from country to country. Living in Southern California, I am most familiar with the Mexican variety. You can find them served at pretty much an taqueria you go to and even most of the ‘fancier’ Mexican restaurants will have some version of their own. There are even bottled aguas frescas, but trust me, you are better off sticking to the fresh stuff. Aguas frescas are traditionally just fruit purée, water and a bit of sugar. I find that most of the restaurants add way too much sugar. If you get fresh, in season fruit, I think that’s usually sweet enough on it’s own. I also like to make mine with sparkling water to give them a little more of a refreshing feel.

Strawberry Aguas Frescas

• 1 pound strawberries, hulled
• juice of two limes
• water, sparkling or flat, of choice (I used La Croix Coconut)

1. Puree the strawberries in a blender or food processor. Push purée through a fine mesh sieve to remove seeds.
2. Pour purée into a large pitcher and add lime juice. Stir together. Top with water and stir (lightly if using sparkling water) to mix.
3. Serve and enjoy!

Pineapple-Mango Aguas Frescas

• 1 fresh pineapple, cored and sliced
• 2 fresh mangoes, chopped
• juice of two limes
• water, sparkling or flat, of choice (I used La Croix Lime)
• generous dash of cayenne pepper (optional for when you are feeling a bit crazy).

1. Blend the pineapple, mangoes and lime juice (and cayenne pepper if using) together.
2. Pour into a large pitcher. Top with water and stir (lightly if using sparkling water) to mix.
3. Serve and enjoy!