Description
A refreshing and naturally sweetened Strawberry Agua Fresca, perfect for cooling down on warm days. This light Mexican-inspired beverage combines fresh strawberries, lime juice, and a touch of sugar, blended and strained to create a smooth, vibrant drink served chilled over ice with a hint of mint.
Ingredients
Scale
Strawberry Agua Fresca
- 1 lb. fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 Tbsp. fresh lime juice (from 1 lime)
- 4 cups water
- Ice, for serving
- Mint sprigs, for garnish
Instructions
- Macerate the strawberries: Place the hulled and halved strawberries in a bowl with the granulated sugar. Toss them together to combine well. Let the mixture sit at room temperature for about 1 hour, tossing occasionally to help the strawberries release their natural juices.
- Blend the macerated strawberries: Transfer the strawberry and sugar mixture to a blender or food processor. Add the fresh lime juice. Blend on high speed for 1-2 minutes until fully pureed and smooth.
- Strain the berry mixture: Position a fine mesh strainer over a large pitcher. Pour the blended strawberry mixture through the strainer, using a spoon or spatula to stir gently and help the liquid pass through. Discard the remaining solids left in the strainer.
- Add water: Pour 4 cups of cold water into the pitcher with the strained strawberry juice. Stir to combine. Taste the agua fresca and add more sugar if you prefer a sweeter drink.
- Chill and serve: Refrigerate the agua fresca for about 2 hours until well chilled. Serve the drink over ice cubes and garnish each glass with a fresh mint sprig for an aromatic touch.
Notes
- Adjust the sweetness to your preference by adding more or less sugar as desired.
- For a bubbly variation, use sparkling water instead of still water.
- This recipe is best served fresh but can be stored in the refrigerator up to 2 days.
- If fresh strawberries are out of season, frozen can be used but thaw completely before macerating.
- Adding a pinch of salt can enhance the flavors subtly.
