The UK has been enjoying an unseasonably warm spell which has coincided with the big Easter–royal wedding double bank holiday. Husband and I took advantage of the 11-for-3 deal on days off and have been busily working on the house. Between gardening, renovating the bathroom and stripping paint off the outside walls, we’ve been knocking back ice-cold fruity drinks like they’re going out of fashion (which I hope they never do).
When Deb at Smitten Kitchen first posted a recipe for agua fresca last summer I was really keen to have a go at making some. I conveniently forgot about it until this weekend when I was sat waiting for husband to emerge from Tool Station googling summer drink recipes. Having convinced him to nip into Sainsburys on the way home (no small task given how much he hates the place!) I got started on the first of several batches.
I don’t recall ever having seen agua fresca on sale here but then we are sadly lacking in Mexican/Latin American restaurants. What makes this drink so lovely is that you get all the flavour of the fruit but none of the sticky sweetness of a juice which makes it all the more refreshing. Just about any fruit would work: stawberries, mango, melon, even cucumber. And if any of you are planning a party to toast the happy couple tomorrow, I’m sure a big jug of agua fresca would go down a treat.
Pineapple and lime agua fresca
Adapted from Smitten Kitchen
Makes about 1L
- 1 large, ripe pineapple (approx 1.5 kg)
- juice of 1 lime
- 200ml still water
- a small pinch of salt
- 500ml carbonated water
Peel and chop the pineapple into small chunks. Liquidise in a blender or food processor with still water.
Pour the liquidised pineapple into a sieve lined with cheese cloth and place over a large jug. Leave to drain for about an hour then gently squeeze out any remaining juice. Discard the pulp.
Stir in the lime juice and salt and chill. Once it’s nice and cold, top up with carbonated water to taste and serve with ice and a slice.