When the summer heat is on, it’s easy to become dehydrated. Do you want to serve your family a refreshing alternative to sugary sodas? Why not try the traditional Mexican beverage called agua fresca, meaning freshwater?
12 Refreshing Agua Fresca Recipes to Enjoy
The drink is easy to make in a blender or food processer with some of your favorite berries, cantaloupe, and tropical fruits. Feel free to experiment and create unique blends that you and your family will enjoy. Try these 12 simple and tasty recipes for agua fresca.
1. Strawberry Paradise Agua Fresca
What You Need:
- 3 C. organic strawberries, hulled and cut in half
- 2 C. fresh pineapple chunks
- 5 C. cold purified water
- 1 Large lime, juiced
- 1 C. sugar
Directions:
1. In a small saucepan over medium heat, add 1 cup of water and stir in the sugar. Simmer until mixture is warm and the sugar has dissolved – about 5 minutes. Remove from heat and set aside to cool.
2. In the jar of a blender on high speed, add strawberries and pineapple and puree until smooth. Pour the puree through a fine sieve to filter out the seeds and pulp.
3. Stir lime juice and the remaining water into the puree until blended. Add about one-half cup simple syrup to puree or more to taste, and stir until mixed. Cover and refrigerate for at least an hour or overnight. Serve over crushed ice with extra strawberries and lemon balm garnishes if you like.
2. Refreshing Blackberry Cooler
What You Need:
- 1 Pint fresh organic blackberries rinsed well
- 1 Quart sparkling water
- One Small bunch of fresh mint leaves, cleaned well
- One-forth C. fine sugar
- 6 C. crushed ice
Directions:
1. In a half-gallon pitcher, add berries water, herb leaves, and sugar.
2. Stir well until sugar is dissolved. Add ice and stir again. Pour into tall glasses rimmed with sugar and serve.
3. Sunrise Agua Fresca
What You Need:
- One-half fresh papaya, peeled, de-seeded, and cubed
- 2 Large limes, one juiced and one thinly sliced into wheels
- 2 Cups purified water
- 1 Cup seltzer water
- 1 Cup fresh organic red raspberries
Directions:
1. In the bowl of a food processor on high speed, add papaya and puree until smooth. Use a spatula to scrape down the sides of the bowl for so no lumps remain.
2. In a fine-mesh strainer, add the puree and use a spatula to push it through, discarding leftover fiber.
3. In a 1-quart glass pitcher, add puree and lime juice and stir well. Cover and chill in the refrigerator for at least 1 hour.
4. Fill four glasses with crushed ice and divide the mixture evenly. Pour one-fourth cup of seltzer in each glass and garnish with berries and lemon wheels.
4. Roseberry Chia Chill
What You Need:
- 4 C. chilled purified water
- 1 C. fresh mixed berries of your choice
- 2 Teabags rosehip herbal tea
- 3 Tbsp. raw honey
- 2 Tbsp. raw chia seeds
Directions:
1. In a small saucepan over medium-high heat, add 2 cups of water and bring to a boil.
2. Remove from heat, add tea bags, and set aside to brew about 20 minutes.
3. Remove and discard tea bags and stir in remaining chilled water.
4. In a jar of a blender on high speed, add tea, berries, and honey and puree until smooth.
5. Pour through a fine-mesh strainer and discard pulp.
6. Pour mixture into a glass pitcher and stir in chia seeds.
7. Refrigerate until chilled well, about 2 hours.
8. Divide the agua fresca evenly among four glasses that are filled with crushed ice.
9. Garnish with extra berries if you want.
5. Watermelon Delight
What You Need:
- 1 Medium watermelon, peeled, de-seeded, and chopped to make at least 6 cups
- 3 Medium limes, two juiced and 1 cut into wedges
- 1 C. cold purified water
- 1 Small bunch lemon balm or spearmint
Directions:
1. In the jar of a blender on high-speed, add watermelon, juice, and water and puree until smooth.
2. Use a fine-mesh strainer to strain pulp and seeds to discard. Pour mixture into a glass pitcher, add herb leaves and chill in the refrigerator for at least 1 hour. Add crushed ice to the pitcher and serve with lime wedge garnishes.
6. Quick Kiwi Cooler
What You Need:
- 8 Fresh organic kiwis, 7 peeled & quartered, one thinly sliced into wheels
- 8 C. chilled purified water
- 1 Tbsp. organic agave syrup, or to taste
Directions:
1. In the bowl of a food processor or blender on high speed, add kiwi, water, and agave and puree until smooth, about 20-30 seconds.
2. Divide mixture evenly among four glasses and serve with kiwi wheel garnishes.
7. Zesty Peach Agua Fresca
What You Need:
- 8 Large organic peaches, peeled & cut into quarters
- 5 C. chilled purified water
- 2 Tbsp. raw honey
- 2 Medium limes, juiced
- 3 Medium jalapenos, thinly sliced
Directions:
1. In the jar of a blender on high speed, add peaches, water, honey, and lime juice and puree until smooth.
2. Use a fine-mesh strainer to strain and discard pulp. Pour into a glass pitcher and chill in the refrigerator for at least 1 hour.
3. To serve, divide the mixture into glasses filled with crushed ice and garnish with sliced jalapenos. If you dislike peppers, you can omit the jalapenos and garnish with lemon balm and peach wedges.
8. Mango Tango Fresca
What You Need:
- 4 C. fresh pineapple, diced
- 3 Large mangos, peeled & sliced
- 4 Cups chilled purified water
- 2 Tbsp. agave syrup
- 1 Large lime, juiced
Directions:
1. In the bowl of a food processor or blender on high speed.
2. Add pineapple, mango, and 2 cups of water and puree until smooth.
3. Use a fine-mesh strainer to strain and discard fruit pulp.
4. Stir in lime juice, agave syrup, and remaining water.
5. Pour into a glass pitcher and chill in the refrigerator for at least 1 hour.
6. Serve over crushed ice with pineapple garnishes.
9. Cantaloupe Agua Fresca
What You Need:
- 2 Medium cantaloupes, peeled, de-seeded, and cut into chunks
- 3 C. cold purified water
- 2 Small limes, juiced
- One-fourth cup organic honey or agave nectar
- 1 Little bunch of spearmint or lemon balm leaves
Directions:
1. In the jar of a blender on high speed, and cantaloupe and puree until smooth. Use a fine-mesh strainer to strain and discard the pulp to get about 5 cups of juice.
2. Pour mixture into a glass pitcher and stir in water, lime juice, and honey.
3. Chill for at least 1 hour or overnight.
4. Divide evenly among glasses filled with crushed ice and garnish with extra melon cubes, or lemon balm.
10. Honey, Dew You Love Raspberries
What You Need:
- 1 Large honeydew melon, peeled, de-seeded, and halved
- 4 C. cold purified water
- One-fourth cup agave nectar, or to taste
- 4 Medium limes, juiced
- 2 C. fresh red raspberries
Directions:
1. Chop both halves of the melon into cubes and set one half aside.
2. In the bowl of a food processor on high speed, blend the melon into a puree, using a spatula to scrape down the sides as needed.
3. Place a fine-mesh sieve over a large bowl and pure the melon puree through it. Use the spatula to press the pulp to get as much juice as possible. Set aside. Repeat steps with the remaining melon half.
4. In a large glass pitcher, pour the strained melon juice and stir in water. In a small bowl, add lime juice and agave nectar and stir until dissolved.
5. Pour agave mixture into the melon juice and stir well. Chill in the refrigerator for at least 1 hour. Serve in glasses of crushed ice and fresh raspberries for garnish.
11. Lemon & Lime Cooler
What You Need:
- 3 Large lemons, 2 quartered and one thinly sliced into wheels
- 3 Large limes, 2 quartered and one thinly sliced into wheels
- 6 C. cold purified water
- 1 C. fine sugar
Directions:
1. In the jar of a blender on high speed, add the lemon quarters and 1 cup of water.
2. Blend for 2-3 seconds.
3. Use a fine-mesh strainer to strain the juice into a large glass pitcher and set aside.
4. Discard or compost the lemon pulp.
5. Add lime quarters to the blender and repeat the process with 1 cup of water.
6. Stir sugar into the juice with the remaining 4 cups of water. Stir until the sugar is dissolved.
7. Chill in the refrigerator for at least 1 hour.
8. Serve in glasses of crushed ice with lemon and lime wheels for garnish.
12. Dragon Fruit Tropical Twister
What You Need:
- 1 Medium ripe dragon fruit, roughly chopped
- One-forth ripe mango, roughly chopped
- 3 C. cold purified water
- 2 Tbsp. agave nectar
- 3 Medium limes, one juiced and two thinly sliced into wheels
- One-fourth cup kosher salt
Directions:
1. In the jar of a blender on high speed, add dragon fruit, mango, and ½ cup of water and blend until smooth.
2. Use a fine-mesh strainer to strain the puree into a large glass pitcher, discarding or composting pulp.
3. Stir in the remaining water, sugar, lime juice, and agave nectar. Keep stirring until sugar is dissolved.
4. To serve, rub lime wedge on the rims of Margherita glasses and dip in salt. Add crushed ice and fill with fruit mixture. Garnish with lime wheels if you like.
Final Thoughts on Mixing Some Delicious Agua Fresca for Excellent Hydration
This summer, nix the syrupy soda and alcoholic beverages. Instead, enjoy a tropical twist that keeps your hydrated naturally. Any of these agua fresca recipes can be made ahead of time and kept in the refrigerator for up to four days. They are a healthy and delicious way to quench your thirst using natures bounty like cantaloupe, mint, and fresh berries.
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