Agua fresca, literally “fresh water” in Spanish, is one of my go-to beverages during the hot summer months. Made by combining whole fresh fruit (or grains or seeds) with water, they are uniquely refreshing. Agua fresca is lighter than juice but tastier than plain water. I use juicy, tropical fruits like pineapple or mango most often; they just taste like summer. I also like to flavor them with fresh herbs or in this case, kick it up a notch and add spicy chiles in a homage to my favorite Mexican paleta.
Pineapple-Jalapeño Agua Fresca
- 1 large gold pineapple, cut into chunks
- 2 jalapeño peppers
- 4 cups water, divided use
- ¼ cup sugar
Place the pineapple, jalapeños, and 1 cup water in a blender. Blend until very smooth.
Place a fine sieve over a bowl and whisk the mixture until all of the juice is extracted. Discard the remaining solids.
Add the remaining water and sugar. Stir to dissolve the sugar. Pour into a pitcher.
Refrigerate 4 hours or until well chilled prior to serving.
- Serving adults? Try adding vodka or tequilla (suggestion: Casa Noble Reposado) prior to serving.
- When serving to a crowd, add sliced jalapeño to the pitcher so it is abundantly clear the the drink is a spicy one.
- Freeze pineapple juice in an ice cube tray to use instead of plain ice to avoid watering down your drink.