Mexican flavored waters for this summer
On hot summer days, there is nothing more refreshing than a tall class of ice water, but there is only so much of that non-flavored beverage we can enjoy. Instead of reaching for the sodas, try a fruit infused water perfected in Mexico.
The sweetness, colorfulness and flavor of the fruits make them a very versatile food, we love to prepare fruit salads, but on hot days we always prefer a delicious fruit water or as we say in Mexico, agua fresca.
The fresh waters can be as varied as the fruits themselves, mix it up, these are some favorites.
The sweet, tropical flavor of the pineapple makes it a refreshing and delicious drink, which I like thick and sweet.
Making pineapple water is actually pretty simple. All you have to do is cut up the fruit, remove the skin and toss into a pitcher of water. I also take a couple of chunks of pineapple and place in the blend with a little water to create more pulp for the drink. Chilling the water in the refrigerator for an hour is recommended, but not necessary.
Agua de Tamarindo:
This is one of the delights of this world, very easy to do, it only requires a little time, especially peeling the tamarinds. But is it worth it.
Making Tamarindo water follows the same recipe as Jamaica Water (below). Peel the tamarinds, put in 9 cups of water and bring to boil for 20 minutes over medium heat. Remove from heat and let sit for 10 minutes. Add sugar to pitcher and 2 cups of the Tamarindo water and stir to dissolve the sugar. With the water and Tamarindos still in the pot, use the back of a spoon to smash the Tamarindo and pour the water through a filter into the pitcher with the dissolved sugar, stir well, add ice and serve.
This aromatic water is the favorite in many Mexican celebrations, its deep red color makes you look at the table just by putting it in a glass pitcher.
Add Jamaica leaves to pot with 9 cups of water and bring to boil, once water begins to boil, remove from heat and cover. Let sit for 20 minutes and filter water into pitcher, add sugar to taste, stir until disolved, add ice and serve.
I can already see the markets full of this juicy and sweet fruit.
Combine 4 cups of watermelon cubes and 1/2 cup of the water in a blender and puree. Press the mixture through a sieve set over a medium bowl. Pour into a large pitcher. Repeat until you achieve the amount of watermelon water you want to prepare. Add sugar and lime juice to the pitcher to taste; stir until the sugar is dissolved. Tip, you can add mint to this too!
Horchata is a Mexican favorite. Creamy and sweet.
Pour one cup white rice and 5 cups water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the 1/2 cup milk, 1/2 tablespoon vanilla, 1/2 tablespoon ground cinnamon, and 2/3 cups sugar into the rice water. Chill and stir before serving over ice.
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