Gazelle 14 Spring 25-48_Gazelle Magazine 4/17/14 8:21 PM Page 42
AGUA
FRESCA
by CHEF MARTIN LOPEZ
Hola! Spring and summer bring us fresh fruit and vegetables, and
what better reason to put the sodas down and replace them with a
delicious fresh fruit drink. Temperatures soon will be going up, it's
important to stay cool and hydrated. Aguas Frescas, or “fresh waters”, are refreshing, light drinks that are a warm weather classic in
Mexico. They are a simple combination of fresh fruit and water.
The colors of the water look so pretty in clear glass containers
and are elegant for parties and entertaining. The flavor possibilities
are endless! Usually, I'll
make a pitcher of whatever
fruit I have in abundance. A
little sweetener might be
added, but ripe ingredients
like cantaloupe, pineapple,
and strawberries often don't
even need sugar. You can
find Agua Frescas made from
fruits and flowers and herbs
like watermelon, hibiscus,
strawberry thyme, pineapple
ginger and lime to name a
few. Refreshing rather than
cloying, Aguas Frescas are
the perfect thirst-quencher
while strolling through a
street fair, picnicking in the
park, or just trying to beat
the heat at home with
friends.
42
GAZELLE STL
In Mexico and other Latin
American communities, Agua
Frescas are a familiar and
welcome sight at farmers'
markets and street fairs. They
are now becoming trendy
in many cities, as people
are also incorporating rum,
vodka, tequila and wine with
these drinks to create the
perfect summer cocktails.
The basic concept of fruit
+ water + sweetener + ice is
easy to play with on your
own. It's best to start blending the fruit, water, and
sweetener and mix to taste.
You can add sugar, agave
nectar or honey or even artificial sweeteners.
Here's a simple recipe,
but again, you'll probably want to tweak the recipe to your taste.
You can find this recipe and more at www.chefmartin.net.
FRESH RIPE FRUIT OF YOUR CHOICE
1 to 2 cups granulated sugar (to taste), divided
8 to 10 cups water
NOTE: It is hard to give precise measurements on this
recipe, because the size and ripeness of each fruit
varies. The amount of sugar needed will vary depending on the sweetness of the fruit, and also
your taste. Sugar substitutes may also be used
if desired.
Peel (if necessary) and cube your fruit.
Place the pineapple cubes, sugar, and 1 cup
of water in the blender and liquefy (the liquid
will be quite thick and frothy). Depending on
the amount of fruit that you use, you might
need to process in the blender in more than one
batch.
Add the remaining water to your pitcher and mix well.
Adjust sugar to taste. Also add additional water if
needed. Chill for several hours before serving.
SAVVY
SOPHISTICATED
SASSY