Saturday, 30 January 2010
It’s summer, it’s hot and this is the perfect way to cool down.
I love agua frescas and they go especially well with the fragrant spiciness of Mexican and Caribbean food.
Strawberry and tamarind agua frescas are also good, but this time I made a citrus combination from ruby grapefruit, juicy Tahitian limes and navel oranges.
Served with ice, these drinks keep the summer heat at bay. And if you're feeling a little naughty, add a shot of rum or tequila to the mix.
Agua Fresca Cítrica (Mexican Citrus Drink)
Recipe from ‘Mexican’ by Jane Milton. Makes 2 litres.
3½ cups (900ml) water
2/3 cup (135g) caster sugar
Fruit wedges, to decorate
Ice, to serve
1. Squeeze the juice from the limes, oranges and grapefruit. Pour the mixture into a large jug.
2. Add the water and sugar and stir until all the sugar has dissolved.
3. Chill for at least 1 hour before serving with ice and fruit wedges.
Note: Some fruit pulp may collect when squeezing the juice. This should also be used, once any seeds have been discarded. Will keep for up to 1 week in a covered container in the fridge.