Aguas Frescas Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar fully dissolves and the liquid is clear (about 3–5 minutes). Remove from heat and let cool to room temperature.

Combine base

In a 1.5–2 L pitcher, add 6 cups cold water, the cooled simple syrup, 2 tablespoons fresh lime juice, and 1 teaspoon kosher salt. Stir to combine. Add 2 cups additional cold water after steeping flavored component (see next section) if the concentrate is strong.

Add 3 cups ice to the pitcher just before serving to chill and slightly dilute the agua fresca.

Watermelon (fresh)

Place 4 cups seeded watermelon cubes in a blender and puree until smooth (about 30–45 seconds). Strain through a fine mesh sieve into a bowl or measuring cup, pressing on solids to extract as much juice as possible (you should get ~2–2.5 cups juice). Add the watermelon juice to the pitcher with the base and stir. Taste and dilute with up to 1–2 cups cold water if needed; adjust sweetness with more simple syrup or salt to taste.

Pineapple (fresh or juice)

If using fresh pineapple: blend 3 cups diced pineapple until smooth and strain to obtain ~1.5–2 cups juice. If using pineapple juice, simply measure 1 cup. Add the pineapple juice to the base in the pitcher. If the flavor is intense, dilute with the reserved 2 cups cold water. Taste and adjust sweetness with additional simple syrup if desired.

Strawberry

Place 2 cups hulled strawberries and 2–3 tablespoons of the simple syrup in a blender. Puree until smooth. Strain through a fine mesh sieve, pressing to extract juice (yields ~1 to 1.25 cups). Add the strawberry concentrate to the base and stir. Dilute with cold water to desired strength and sweetness.

Mango

Blend 2 cups diced mango with 2–3 tablespoons simple syrup until smooth. Strain if you prefer a smoother drink. Add to the base, stir, and dilute to taste.

Cucumber

Blend 1 cup peeled cucumber slices with 2 tablespoons simple syrup and 2 tablespoons lime juice until smooth. Strain through a fine mesh sieve to remove pulp. Add to the base, stir, and adjust salt/sweetness to taste.

Hibiscus (Agua de Jamaica)

Bring 4 cups water to a simmer in a saucepan. Remove from heat and add 3 tablespoons dried hibiscus flowers (or 3 tea bags). Steep 8–10 minutes, then strain into a bowl. While still warm, stir in 1/2 to 3/4 cup of the simple syrup (adjust to taste). Chill the hibiscus concentrate, then add to the base pitcher and dilute with remaining cold water as needed.

Taste the combined agua fresca and adjust: add more simple syrup for sweetness, more lime for brightness, or a pinch more salt to enhance flavors. If using, stir in 1 cup club soda per pitcher just before serving for a light fizz.

Pour over ice into glasses. Garnish each glass with a lime wheel, a few mint leaves, and a light sprinkle of chili powder or tajin along the rim if desired.

Serve immediately. Refrigerate leftovers in a covered pitcher for up to 48 hours; stir before serving and add fresh ice.