Mexican Agua Fresca Recipes

Steps:

• Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp.
• Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.

Steps:

• Blend 5 cups of any chopped fruit (we used strawberries, cantaloupe, pineapple, honeydew, watermelon and mango) with 3 cups water, 1/2 cup sugar and 2 tablespoons lime juice. Add more sugar and/or lime juice to taste and serve over ice.

Steps:

• Add the fruit and 2-3 cups of the water to a blender and puree until smooth.
• Strain through a sieve into a large pitcher.
• Add the rest of water, 1/2 cup of sugar and the lime juice.
• Stir well and add more water and sugar if needed.
• Serve well chilled.

Steps:

• In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.