Agua Fresca

By Naz Deravian

Published July 18, 2024

Agua Fresca
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(230)
Comments
Read comments

Sipping on an agua fresca is like doing a cannonball into a crisp, cold lake on the hottest of summer days. Cooling, thirst-quenching and uplifting, the drink is widely consumed in Mexico, Central America and the Caribbean. In the United States, the invigorating beverage is found on the menus of many Mexican restaurants, but it’s also sold by street vendors. Meaning fresh water in Spanish, refreshing aguas frescas are a blend of water, sugar and often lime juice with a variety of ripe fruits, dried flowers or nuts and grains. How much sugar you add depends on the sweetness of the fruit. Agave syrup may also be used as a sweetener. The mixture is typically strained to remove pulp, but you can skip straining if you prefer. The fruit suggestions below — melons, pineapple, strawberry, cucumber and mango —  work great, but you can try any variety of fruit, like oranges, peaches, bananas or tamarind. Serve agua fresca on ice, or cover and chill in the refrigerator before serving. 

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Ingredients

Yield:4 to 6 servings

    For Melon or Pineapple Agua Fresca

    • 3 to 5pounds seedless watermelon, cantaloupe, honeydew or pineapple, rind removed, seeds scooped from melons
    • 2tablespoons granulated sugar, plus more as needed
    • 1tablespoon lime juice, plus more as needed
    • Mint leaves (optional), for garnishing

    For Strawberry Agua Fresca

    • 1pound strawberries, hulled
    • ¼cup granulated sugar, plus more as needed
    • 1tablespoon lime juice, plus more as needed
    • Mint leaves (optional), for garnishing

    For Cucumber Agua Fresca

    • 2large (1½ pounds) cucumbers, peeled and seeded
    • ½cup granulated sugar, plus more as needed
    • ⅓cup lime juice, plus more as needed
    • Mint leaves (optional), for garnishing

    For Mango Agua Fresca

    • 3ripe mangoes (any variety), peeled
    • 1tablespoon granulated sugar, plus more as needed
    • Lime juice (optional), to taste
    • Mint leaves (optional), for garnishing
Ingredient Substitution Guide

Preparation

  1. Step 1

    If you’d like to garnish your agua fresca with fruit, set aside a few slices, then chop up the rest.

  2. Step 2

    Place the fruit, sugar and lime juice in a blender. For watermelon, add ½ to 1 cup cold water. For all other fruits, add 3 cups cold water. Blend on high until smooth.

  3. Step 3

    Place a fine-mesh sieve over a large bowl or a large measuring cup, and strain the fruit mixture, leaving pulp and foam behind. (You can eat the pulp or foam if you like, or discard.) Stir, taste and add more water if needed for desired flavor and consistency. Use less water if serving over ice, as the agua fresca will dilute. Add more sugar and lime juice to taste, stirring to combine.

  4. Step 4

    Serve immediately over ice, garnish with mint and fruit slices if you like, or transfer to a pitcher, cover and place in the refrigerator to chill (preferably at least 1 hour). Agua fresca will keep covered in the fridge for up to 3 days. Stir before serving.

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Ratings

4 out of 5
230 user ratings
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Comments

additions

I love aqua fresca. I think this is an insane amount of sugar though. I honestly didn’t add any and they were all great. My way was more citrus, less sweet.

bonnie

In Mexico, watermelon agua fresca often uses the “whole fruit” meaning the pulp and the seeds. Then the seeds are strained out. Ditto for guava agua fresca. The amount of sugar depends on how ripe/sour the fruit is. Often no sugar is necessary.

Carathustra

While agua de sandía is made with water, agua de melőn/cantaloupe often has sweetened condensed milk added. Not quite as healthy as adding only water but an amazing summer treat.

Margo-beep-beep

Watermelon is, for us, the ultimate summer food. It's so refreshing to blend up a pitcher of Agua Fresca with lime and tajin and enjoy it with ANY meal! We use our Vitamix and (no straining) pour it over crushed ice.

Next day was better

We don’t have cold water and used tepid water, added ice (to mango) to drink that evening. Gave it 2 stars, super bland despite very sweet mango fruits. Left it in the fridge 24 hours- 5 stars, wow, delicious. Definitely let it chill!!

MW

Make half the juice into ice cubes, then pour the juice over the ice when ready to serve. Perfection!

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