Agua Frescas [Watermelon and Lime / Prickly Pear (Tuna) and Mango]
It's summertime and it's time for cool, refreshing drinks!
Inspired by a couple of Gabriela's posts, starting with "Contemporary Aguas Fresca from Food52", I have become completely intrigued with agua frescas. I've made them in the past, but with blinders on in regards to what I could put in them. My imagination was limited to making only those I had tried before at various places around town - watermelon and cantaloupe ones. I've seen others, but it is normally almost impossible for me not to say "watermelon" when they ask me which kind I want :) I've only seen the cantaloupe ones for sale once, but since then, I make them at least once a year at home.
I haven't made the contemporary ones Gabriela posted about yet, but I did make Gabriela's Agua de Jamaica -- and loved it! I made it exactly as she suggested, and I'm glad I did. I found her proportions to be very refreshing and they left the mint flavor in tact. I'm sure I'd have covered some of that up with too much sugar, if I had been left to my own devices :)
For watermelon agua frescas, I rarely make them the same way twice since it all depends on the sweetness of the fruit. Sometimes they don't need much sweetener, sometimes they do. For the one I made most recently, the fruit wasn't the most flavorful. However, rather than compensate with more sugar like I normally would, I opted to add lime juice to keep it a bit tarter.
I used the fruit from one normal sized watermelon (not the baby ones), strained, then blended with the juice of three limes, 1/2 cup sugar and 9 ounces of water.
The Prickly Pear (Tuna) and Mango agua fresca is new for me this year. I had bought the mango for something else, but that's another story. A story that needs passion....fruit, that is. Which apparently isn't in season here yet. I'm told maybe next week?
Fruit from the five prickly pears and one mango went into the blender, then strained through a sieve, directly into a pitcher. Added 1/8 cup of blue agave sweetener and 18 ounces of water. Mixed together. Served over ice.
If you're a lemonade fan, Jessica at FoodMayhem posted, "Lemonade by the Glass". I haven't tried hers yet, but only because my lemons keep getting put into something else before I get to it.
How about you?
What's your go to drink to cool off in the summer?