We had the good fortune to spend a week in Mexico City a few years back, and while we ate killer food like madwomen, we were both entirely won over by the fruit waters, or aguas frescas that Mexicans routinely drink. Made daily with puréed fresh, ripe fruit, water and sugar, they are utterly enchanting and perfect for summertime sipping. You won’t miss the alcohol, we promise.
Cook to Cook: Use this recipe as a model only, as any ripe fruit will work — honeydew, muskmelon, pineapple, mango. Also, you will find that as the water sits in the refrigerator, the pulp of the fruit will float to the surface, which is totally normal. Just stir before serving.
1. Combine the watermelon in a blender with 3 cups of water (in batches if necessary), and blend until smooth. Add enough water to make one gallon liquid total. Add the sugar, taste and adjust as desired. Add lime juice and refrigerate. Stir before serving.
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From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.