Aguas frescas are a great way to stay cool and hydrated when things start heating up. This is a flavor combination I first tried at a taquería in Austin. It’s really light and fresh, comes out a really pretty color somewhere between yellow and green and tastes great with extra chunks of pineapple and slices of cucumber in the glass or pitcher.
Yield: Makes a large pitcher (about 8-10 cups)
Cook time: 15 minutes
1 ripe pineapple, cleaned, cored and cut into small chunks
2 large cucumber, diced (I like it with the peel, you can optionally peel it first)
4-6 cups water
1/2 to 1 cup raw sugar, honey or agave nectar (or more to taste)
Puree pineapple and cucumber in a blender or food processor until very smooth.
For a purer drink, strain pureed fruit through a sieve lined with cheesecloth. If you don’t mind pulp, skip this step.
Combine pureed fruit with water and sweetener in a large pitcher and stir well to dissolve. Taste often and add more sweetener or water as needed.
Serve cold or over ice with extra fruit and cucumber slices. Allow to steep in pitcher for an hour to overnight before serving for best flavor.
Originally published for PK4 Media.