Aguas Frescas (ask About Flavors) Recipe

Combine and dissolve

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring, until the sugar fully dissolves and the liquid is clear, about 3–5 minutes. Remove from heat and let cool to room temperature. (If using hibiscus or tamarind concentrate, you can steep hibiscus in 2 cups boiling water for 10 minutes then strain; for tamarind, dissolve concentrate in warm water instead of making a simple syrup.)

Fresh fruit

If using fresh fruit (watermelon, cantaloupe, strawberries, pineapple, mango, cucumber): place the measured fruit in a blender with 1 to 2 cups of the cold water and 2 tablespoons lime juice (optional). Pulse/blend until smooth, about 30–60 seconds. Taste for sweetness and add up to 2 tablespoons more lime juice if desired.

Hibiscus (Flor de Jamaica)

If using dried hibiscus, bring 2 cups water to a boil, remove from heat, add 1/2 cup dried hibiscus, cover and steep 10 minutes. Strain into a pitcher, discard solids, and cool. Sweeten with simple syrup to taste.

Tamarind

If using tamarind pods, remove shells and seeds, simmer pulp in 2 cups water 10 minutes, mash/strain to extract flavor. If using concentrate, dissolve amount in 1–2 cups warm water. Sweeten to taste with simple syrup.

Pour the blended fruit (or strained hibiscus/tamarind infusion) into a large pitcher. Add the remaining cold water to reach 8 cups total. Stir in 1/2 to 1 cup of the cooled simple syrup, adjusting to taste. Add a pinch of salt if desired to enhance flavors. Chill in refrigerator at least 30 minutes.

Fill glasses with ice cubes and pour the agua fresca over ice. Garnish with lime slices and mint leaves if desired. Stir before serving. Keeps refrigerated up to 3 days; stir before serving as separation may occur.