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Puree in a blender: |
|
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fresh
fruit |
|
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water |
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sugar, to
taste |
| |
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Pour into a pitcher
and let sit a few minutes, stirring occasionally. Strain, if
necessary, add ice cubes, some fresh lime juice (optional),
and serve. |
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For instance, to
make a Canteloupe Agua Fresca, slice the rind off a canteloupe,
halve it and remove the seeds. Cut the melon into chunks and
puree until very smooth, with: |
| 1 - 2 |
c |
water |
| 1/2 -
1 |
c |
sugar |
|
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No straining is
necessary. |
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For a delicious
and unusual Pomegranate Agua Fresca, split open several
ripe pomegranates and work the seeds out into a bowl.
Remove any obvious chunks of rind and pith, but it is not necessary
to be overly compulsive about it. Place the seeds in a blender
with an equal amount of water and some sugar. Pulse briefly
just until the juicy seeds are broken. Strain through a colander
to remove the white seed kernels. Taste and correct the sugar.
Mix in a little lime juice, and serve over ice with a
sprig of mint (bruised between your fingers to release
the flavor). |
|
Notes & Variations:
- Aguas frescas are refreshing drinks,
usually made from fresh fruit: watermelon, canteloupe, strawberries,
pineapple, etc. The ones you get in Mexican restaurants are usually
made from fruit syrups and are therefore not as pulpy as the real
thing. Use whatever fruit is available and experiment, as we did
with the Pomegranate Agua Fresca above.
- 'Jamaica' is a wonderful agua fresca
that is simply sweetened, iced hibiscus tea, optionally flavored
with a little lime juice.
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