Agua Frescas Recipe

Prepare aloe gel

If using a whole aloe leaf, trim edges and scoop 1 cup of clear inner gel. Rinse gel under cold water to remove any yellow sap, then pat dry. Chop into 1/2-inch pieces.

Macerate mint

Place 12 g (about 12 medium) mint leaves and 2 tablespoons granulated sugar in a sturdy glass or small bowl. Using the back of a spoon or a muddler, gently bruise the mint to release oils for about 20–30 seconds.

Blend

In a blender combine the chopped aloe gel, bruised mint and sugar mixture, 1 cup fresh lime juice and 1 cup cold water. Blitz on high for 20–30 seconds until smooth but not frothy.

Strain

Pour the blended mixture through a fine-mesh sieve or chinois into a pitcher to remove mint fibers and any aloe stringy bits. Press gently with a spatula to extract liquid; discard solids.

Adjust and chill

Add the remaining 2 cups cold water to the pitcher and taste. Add up to 1–2 tbs more sugar or a touch of agave if you prefer sweeter. Refrigerate for at least 20 minutes to chill and allow flavors to meld.

Serve

Fill glasses with ice (about 1/2 cup per glass). Pour agua fresca over ice, garnish each glass with a lime slice and a mint sprig. Serve cold.

Puree raspberries

Place 1.5 cups fresh raspberries in a blender or food processor with 2 tablespoons fresh lime juice and 2 tablespoons agave nectar. Puree until smooth, about 20 seconds.

Strain raspberry purée

Push the purée through a fine-mesh sieve into a bowl or pitcher using the back of a spoon to remove seeds. Discard seeds and reserve the strained purée.

Combine with coconut water

In a pitcher, stir together the strained raspberry purée and 4 cups cold coconut water until evenly combined.

Season with salt & chill

Add 1 teaspoon Himalayan pink salt and stir to dissolve. Taste and adjust sweetness with additional agave if needed. Refrigerate for at least 15–20 minutes to chill.

Serve

Fill glasses with ice (~1/2 cup per glass). Pour the raspberry-coconut agua fresca over ice, garnish with fresh raspberries and optional mint sprigs. Serve immediately.

Steep hibiscus

Bring 6 cups water to a near boil (about 200°F / just under boiling). Remove from heat and add 1 cup dried hibiscus flowers. Cover and steep 12 minutes for a robust, tart infusion (steep less, 6–8 minutes, for milder flavor).

Strain and sweeten

Strain the hibiscus liquid through a fine-mesh sieve into a heatproof pitcher, pressing gently on flowers to extract liquid. While still warm, stir in 4 tablespoons agave nectar and 1 tablespoon honey (optional) until dissolved.

Add lemon

Stir in 3 tablespoons fresh lemon juice. Taste and adjust: add more agave or honey if you prefer sweeter, or an extra tablespoon lemon juice for more brightness.

Chill

Cool to room temperature, then refrigerate at least 30 minutes until cold. For quicker service, add the 2 cups ice to the pitcher and stir until chilled (this will slightly dilute).

Serve

Serve over ice in glasses, garnish with lemon slices and optional mint sprigs. Store any leftovers chilled up to 3 days.