Agua Frescas---Mexican Coolers. The colors are gorgeous and on a hot day, like today at the Festival in Atotonilco they are really refeshing. Basically you can use any fruit. The original way to make them was to mash up the fruit but these days, most people probably make Agua Fresca with a blender. Then you add water, ice and a bit of sugar but not where they are Koolaid sweet. The natural sweetness of the fruit should still stand out. Want to know some more about agua fresca, look here.
6 comments:
Watch out! Don't delude yourself. Aguas look healthy, but they're loaded with sugar, both added and from the fruit itself. The pineapple and watermelon are particularly treacherous. You're better off opting for plain fruit instead of the agua.
I've been making agua de sandia (watermelon) a lot lately and more or less worked out a system. I was hoping the link would have a better one but no. I strain mine and take out the pulp but I've used several ways of mashing it. I think if the seeds grind up they add a bitter flavor and blenders are so indiscriminate about it. I'm still looking for the easiest, perfect way.
Check out yesterday's NY Times in the Travel section for more about fruit/veggie drinks - and, of course, agua fresca.
Billie, I showed Guadalupe your photo of her this morning, and she absolutely SQUEELED. She loved it (!) although she has no idea what all this blogging is about.
I had heard of aqua frescas before and never really tried. After reading your blog, I remembered I had a melon in the frig, half eaten and decided to use an icecream scoop to scoop out all the pulp and tossed it into the blender. I didn't need to add water because of all its natural juices, nor sugar and it turned out delish! I left it meaty and yet still drinkable. It was great and thanks for the idea. Gloria from Modesto, ca
Aguas frescas are one of the great discoveries of Mexico--right up there with pyramids.
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