Agua Frescas

Agua frescas ("fresh waters") are light Mexican fruit-and-flower coolers — fruit, flowers, or seeds blended or steeped with water, lightly sweetened, and served cold over ice. They're thinner and more refreshing than juice, built for hot weather. The method is the same for most: blend or steep, strain, sweeten, chill. Each below makes about 4 servings; adjust water and sugar to taste.

Blended fruit

Agua de Sandía (Watermelon)

• 4 cups cubed seedless watermelon
• 2 cups cold water
• 1 tablespoon lime juice
• Sugar, to taste (watermelon is usually sweet enough)

1. Blend the watermelon with the water until smooth.
2. Strain through a sieve for a cleaner drink (optional). Stir in lime and any sugar.
3. Serve cold over ice with a mint sprig.

Agua de Pepino (Cucumber-Lime)

• 2 cucumbers, peeled and chopped
• 3 cups cold water
• 1/4 cup lime juice
• 3 tablespoons sugar, to taste
• Pinch of salt

1. Blend the cucumber with the water until smooth.
2. Strain, then stir in lime, sugar, and salt. Taste and balance.
3. Serve cold over ice. Bright, clean, and very cooling.

Steeped

Agua de Jamaica (Hibiscus)

• 1 cup dried hibiscus flowers (flor de jamaica)
• 6 cups water, divided
• 1/3 to 1/2 cup sugar, to taste

1. Boil 3 cups of the water, take off the heat, add the hibiscus, and steep 15 to 20 minutes until deep ruby red.
2. Strain, stir in sugar until dissolved, then add the remaining 3 cups cold water. Chill.
3. Serve over ice. Tart, cranberry-like, and vivid red.

Agua de Tamarindo (Tamarind)

• 1 cup tamarind pods (or 1/3 cup seedless tamarind pulp)
• 6 cups water, divided
• 1/2 cup sugar, to taste
• Pinch of salt

1. If using pods, peel them; simmer the pulp in 3 cups water for 10 minutes to soften, then mash and strain out the seeds and fibers.
2. Stir sugar and salt into the warm tamarind liquid until dissolved, then add 3 cups cold water. Chill.
3. Serve over ice. Sweet-sour and refreshing.

Notes

• Strain for texture — blended aguas are better strained; steeped ones (jamaica, tamarindo) are strained by nature.
• Make it a concentrate — steep or blend strong and keep a concentrate in the fridge; dilute per glass so it doesn't take up the whole fridge.
• Sweeten to the fruit — ripe watermelon needs little sugar; tart jamaica and tamarindo need more. Always taste and adjust.
• A pinch of salt lifts the fruit flavor in the cucumber and tamarind versions — a common Mexican touch.