Refrescos Recipe

Make simple syrup (if not ready)

Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature.

In a large pitcher, combine fresh orange juice, fresh lime juice, pineapple juice and the cooled simple syrup. Stir to combine.

Add 2 cups of ice cubes and the cold sparkling water to the pitcher. Stir gently to incorporate without flattening the bubbles.

Bruise the mint leaves lightly between your fingers to release aroma and add to the pitcher; stir once.

Taste and adjust sweetness with more simple syrup if desired.

Pour into 4 tall glasses filled with additional ice if you like. Garnish each glass with an orange slice and a lime wheel and a sprig of mint. Serve immediately.

Bring 4 cups of water to a near boil. Remove from heat and add the dried hibiscus flowers. Let steep 10–15 minutes until deep ruby red and fragrant.

Strain the hibiscus infusion through a fine-mesh sieve into a heatproof bowl or pitcher, pressing the flowers to extract liquid. Discard used flowers (or compost).

While the infusion is still warm, stir in the 1/2 cup granulated sugar until dissolved. Allow the sweetened infusion to cool to room temperature, about 20–30 minutes, or speed cooling with an ice bath.

Once cooled, add 2 cups cold water and 1/4 cup fresh lime juice to the pitcher. Stir to combine.

Fill glasses with ice and pour the hibiscus refresco over the ice. Garnish with lime slices and optional mint sprigs. Serve chilled.

Optional: For a sparkling version, substitute the 2 cups cold water with 2 cups cold sparkling water and add the sparkling water just before serving to preserve fizz.

Place the chopped cucumber, fresh lime juice and agave (or simple syrup) into a blender or food processor. Blend until smooth, about 30 seconds.

Strain the cucumber-lime purée through a fine-mesh sieve into a pitcher, pressing with a spoon to extract as much liquid as possible. Discard the solids.

Add 3 cups cold water or sparkling water to the strained cucumber-lime liquid. Stir to combine and taste; adjust sweetness or lime to your preference.

Add ice to glasses or the pitcher, pour the refresco and garnish each glass with cucumber slices and mint leaves. Serve immediately.