Refreshing Agua Fresca
Thirst-quenching and colorful, Mexican agua fresca features fruit juice or fresh fruit pulp, combined with water. A hint of sugar sweetens the drink and stabilizes the flavor so the liquid stays fresh-tasting longer. You can make this light flavorful Mexican drink with available fresh fruits. The high proportion of water makes the drink refreshing rather than filling. Made in quantity and served attractively, agua fresca makes a great party or picnic beverage. Serve chilled Aguas in traditional glass barrels from Mexico.
Buy An Agua Fresca Glass Barrel
Now you can serve refreshing agua fresca, sangria, tea, lemonade or punch in the same authentic heavy glass barrels used in Mexican street markets and mercados! We have 5, 10 and 20 liter wide mouthed glass barrels with lids made of heavy duty clear glass from Mexico.
Agua Fresca Recipes
Agua Fresca De Fruta
Basic Mexican Fruit Cooler
This basic agua fresca recipe is delicious with any of the fruit/herbs listed below:
- 2 cups cold water (spring or filtered water is best)
- 1 cup ice
- 2 cups fruit (see below)* (cut fruit into 1-inch pieces unless otherwise specified)
- ¼ cup sugar, or to taste
- 1 tablespoon fresh lime juice
Mix agua fresca up: Combine all ingredients in blender on high speed until completely smooth. Pour through a fine sieve or strainer into a large glass pitcher or glass barrel. Chill and stir before serving. Makes about 5 cups.
Agua Fresca Fruit Variations (suggested additions)
-
honeydew or cantaloupe melon
-
mango (use 1 cup - about 1 small mango)
-
pineapple with a few fresh basil leaves
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watermelon
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strawberries (halved) with a few fresh mint leaves
-
papaya
-
seedless red grapes (whole)
Agua De Tamarindo
Mexican Tamarind Cooler
- 4 ounces fresh tamarind pods* or tamarind pulp (about 1/3 cup)
- 6 cups water (spring or filtered water is best)
- ½ cup sugar, or to taste
- 2 cups ice
Preparing Tamarind: if using tamarind pods, twist the ends and pull to remove strings, discarding peel. In a saucepan, bring 4 cups of water to a boil and add peeled tamarind pods or pulp and sugar. Simmer the mixture 5 minutes and remove from heat. Let mixture stand and “steep” at least 2 hours at room temperature or overnight covered and chilled.
Mix agua fresca up: pour tamarind mixture through fine strainer into a glass container, pressing pulp through sieve, and discarding seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving. Serve from traditional wide mouthed glass barrel. Makes about 8 cups.
Agua De Jamaica
Hibiscus-Flower Cooler
This old fashioned Mexican agua fresca gets its glorious red color from the hibiscus flower, whose natural sourness is counteracted by the sugar.
- 4 cups water
- 1 cup dried hibiscus flowers (about 1-½ ounces)
- 1/3 cup sugar, or to taste
- 2 cups ice
Prepare Hibiscus Flowers: In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture steep 30 minutes to infuse.
Mix agua fresca up: pour Hibiscus infusion through fine sieve into a glass container, pressing on solids, and discarding flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving. Serve from traditional wide mouthed glass barrel. Makes about 6 cups.
