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
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
—The Editors
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