Agua Fresca Pina Recipe

Prepare the pineapple

Cut off the top and bottom of the pineapple. Stand it upright and carefully slice off the skin, removing any remaining eyes. Cut the pineapple into quarters lengthwise, then remove and discard the core from each quarter. Roughly chop the pineapple into chunks until you have about 4 to 4 1/2 cups of pieces.

Blend pineapple

Place the pineapple chunks into a blender. Add 1 cup of the cold water and the granulated sugar. Blend on high until the mixture is very smooth, about 45–60 seconds. If your pineapple is very ripe and sweet, you can reduce the sugar to 1 teaspoon or omit it entirely.

Strain (optional for a smooth texture)

Place a fine-mesh sieve or cheesecloth over a large pitcher. Pour the blended pineapple through the sieve, using a spoon to press the pulp and extract as much juice as possible. Discard the remaining fibrous pulp or save it for smoothies or baking. If you prefer a pulpy agua fresca, skip this step and keep the blended mixture as-is.

Dilute and season

To the strained juice in the pitcher (or to the blended mixture if not strained), add the remaining 5 cups of cold water and the fresh lime juice. Stir well, taste, and adjust: add up to 1 more tablespoon sugar if you prefer it sweeter, or more lime juice for brightness.

Chill and serve

Add ice to the pitcher or directly into glasses. Pour the agua fresca into glasses over ice. Garnish each glass with a pineapple slice or wedge and a mint leaf if using. Serve immediately for best freshness. Leftover agua fresca can be refrigerated in a covered pitcher for up to 48 hours; stir before serving because some settling may occur.