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Author Notes: The following recipe is simple, all you will need is a 2-quart pitcher, a strainer and a blender. Serve immediately, as the pureed fruit will settle at the bottom.
The agua fresca is a little light for adding alcohol, but may benefit from a splash of Prosecco or sparkling wine. The key is to not overdo it, because the agua fresca is such a subtle taste, you run the risk of overpowering it. - Furey and the Feast —Furey and the Feast
Food52 Review: In their native Mexico (as well as on the streets of Spanish Harlem and East L.A.), aguas frescas are flavored with hibiscus, melon or sweet and cinnamon-y rice milk. In Furey and the Feast’s interpretation, a twist of lime compliments the sweetness of the berries and a dash of rosemary imparts a floral-like essence. Like all aguas frescas, the drink is strained of pulp, and then thinned with water and ice, making it considerably more thirst-quenching than juice. Furey and the Feast’s agua fresca is a dazzling summer cooler perfect for a picnic or backyard barbeque. I reduced the rosemary to 1 tablespoon since the fresh sprigs I used were highly aromatic and extremely piney -- you may need the full 2 tablespoons if your rosemary is less assertive. I would also suggest adding ½ cup sugar at first and adjusting according to taste. ¡brindis! (cheers!) - gabrielaskitchen
pound strawberries, rinsed and hulled
cups water, divided
tablespoons fresh rosemary
tablespoons fresh lime juice
Splash of prosecco or sparkling wine (optional)
- Combine strawberries, 2 cups of water and chopped rosemary in a blender. Blend until completely liquid, and let blender sit for 5 minutes to allow rosemary to steep.
- Strain puree into a 2 quart pitcher. Add remaining 4 cups of water, sugar, lime juice and ice. Stir to combine and taste, adding more sugar if needed.
- Portion agua fresca and ice into four glasses and garnish with rosemary sprigs and strawberries, and s splash of prosecco or sparkling wine, if desired. Serve immediately.