Aguas Frescas (Mexican Fresh Fruit Waters)

About This Recipe

Aguas frescas, meaning 'fresh waters', are the colourful blended fruit drinks found in glass barrels at Mexican markets, taquerías and street stalls. Unlike thick smoothies or pure juice, they are deliberately light: fresh fruit is blended with plenty of water, brightened with lime and sweetened just enough, then strained for a clean, thirst-quenching pour. Classic flavours include agua de sandía (watermelon), agua de jamaica (hibiscus), horchata (rice and cinnamon) and tamarindo, but almost any ripe fruit works. They are the everyday accompaniment to tacos and antojitos across Mexico, served over ice in tall glasses. This recipe uses watermelon as a template, but the method adapts beautifully to mango, cantaloupe, cucumber-lime, strawberry or pineapple. Easy, endlessly customisable and far more refreshing than soda.

Ingredients

Serves 4

• 900 gripe watermelon(rind removed, cubed (about 6 cups))
• 1 Lcold water(divided)
• 3 tbspgranulated sugar(or to taste)
• 60 mlfresh lime juice(about 2 limes)
• 1 pinchsalt
• 2 cupsice(to serve)
• 4 sprigsfresh mint(optional, to garnish)
• 1 smalllime(sliced, to garnish)

Instructions

1. 1

   Prepare the fruit

   Remove the rind from the watermelon and cut the flesh into rough cubes, picking out any large seeds. You should have about six cups of fruit. Chilled fruit gives a more refreshing final drink.

   Very ripe, in-season fruit needs little added sugar, so taste it first.

2. 2

   Blend the fruit

   Place the watermelon cubes in a blender with about half the cold water. Blend on high for 30-45 seconds until completely smooth and frothy. Working in two batches keeps the blender from overflowing.

3. 3

   Strain the purée

   Pour the blended fruit through a fine-mesh sieve set over a large pitcher, pressing the pulp with a spoon to extract all the liquid. Straining gives aguas frescas their signature light, drinkable texture.

   Skip straining for a thicker, more rustic agua with more fibre.

4. 4

   Dilute and sweeten

   Stir the remaining cold water into the strained juice along with the sugar, until the sugar fully dissolves. Aguas frescas should taste light and refreshing rather than syrupy, so add water until the balance feels right.

5. 5

   Add lime and salt

   Stir in the fresh lime juice and a tiny pinch of salt. The lime brightens the fruit and the salt sharpens the sweetness, giving the drink its characteristic lively, mouth-watering quality.

   A pinch of salt makes the fruit flavour pop without tasting salty.

6. 6

   Chill and taste

   Refrigerate for at least 30 minutes, then taste and adjust, adding more sugar, lime or water as needed. Flavours mellow as the drink chills, so a final tweak before serving is worthwhile.

7. 7

   Serve over ice

   Fill tall glasses with ice and pour the agua fresca over. Garnish with a lime slice and a sprig of mint. Stir before each pour, as the fruit naturally settles toward the bottom of the pitcher.

Variations

• •

  Agua de mango: swap watermelon for ripe mango and add a touch more water to thin it.

• •

  Cucumber-lime: blend cucumber with extra lime and a few mint leaves for a spa-like cooler.

• •

  Agua de jamaica: steep dried hibiscus flowers in hot water, then chill and sweeten instead of using fresh fruit.

• •

  Strawberry-pineapple: combine both fruits for a tropical, naturally sweet blend.

Storage

Store in a sealed pitcher in the fridge for up to 3 days. Stir or shake well before serving, as the fruit pulp settles and separates over time.

Frequently Asked Questions