A few years ago I went to a barbecue restaurant in Charleston that had the most amazing agua frescas on the drink menu. They were light and fruity with a splash of alcohol (optional, but highly recommended)—perfect for cooling off in the South Carolina heat. Once I got back home I became obsessed with learning how to make agua fresca myself. While most recipes are simple—just fruit, water and sugar—I’ve found that adding herbs and spices transforms a simple juice recipe into a drink you’ll be keen to sip on all summer long.
What Is Agua Fresca?
Agua fresca is a nonalcoholic fruit drink made from water, fresh fruit and a sweetener, like honey or agave. Think of it like a hydration-boosting mocktail or performance drink that’s loaded with vitamins, minerals, and electrolytes.
Since they’re incredibly versatile, you’re free to add a splash of alcohol to yours, if you like. But it’s definitely not mandatory.
The Best Fruit for Agua Fresca
Since the juice is where the flavor comes from, you want to avoid fruits on the dryer side and stick with juicy fruits only. I recommend using:
—Pineapple
—Watermelon
—Honeydew or cantaloupe
—Berries
—Grapefruit
—Oranges
—Pears
—Cucumbers (not a fruit, but still great!)
—Kiwis
—Peaches
—Mangoes
—Papaya
—Lemon or lime
If in doubt, don’t be afraid to experiment with a particular fruit and see how it turns out. Things like apples and plums might surprise you, especially when used along with other fruit, herbs and spices.
And speaking of herbs and spices, feel free to add any of the following to your agua fresca for an extra kick:
—Basil
—Rose or lavender blossoms
—Chamomile
—Thyme
—Rosemary
—Mint
—Sage
—Lemon verbena
—Coriander
—Anise
—Cardamom
How to Make Agua Fresca 3 Ways
Strawberry, Watermelon, & Rose
1 cup watermelon, chopped
1 cup strawberries chopped and hulled
1 cup rose water
1/2 tbsp honey
1/2 tbsp lime juice
Place about 8-10 dried rose petals in 1 cup of water. Let sit for about 20 minutes and then strain out the rose petals.
Combine the rose water with all remaining ingredients into a blender. Blend for about 45 to 60 seconds. Pour into a pitcher and serve.
Store leftovers in the refrigerator for up to 72 hours.
Blueberry & Butterfly Pea Flower
1 1/2 cups of butterfly pea flower water
1/2 cup of blueberries
1/2 cup of mango, chopped
1/2 cup of pineapple, chopped
1/2 tbsp honey
1/2 tbsp lime juice
Place about 8-10 dried butterfly pea flowers in 1 1/2 cups of water. Let sit for about 20 minutes and then strain out the petals.
Combine the butterfly pea water with all remaining ingredients into a blender. Blend for about 45 to 60 seconds. Pour into a pitcher through a fine mesh strainer and serve.
Store leftovers in the refrigerator for up to 72 hours.
Minty Cucumber & Melon
2 cups of water
1/2 cup of cantaloupe, chopped
1/2 cup of honeydew, chopped
1/2 cup of cucumber, peeled, deseeded, and chopped
1/4 cup of mint, chopped
1/2 tbsp honey
1 tbsp lime juice
1/2 tsp ginger
Combine all ingredients into a Blender and blend for 45- 60 seconds. Pour into a pitcher through a fine mesh strainer and serve.
Store leftovers in the refrigerator for up to 72 hours.
Agua Fresca FAQs
Can I make agua fresca with frozen fruit?
Yes, it’s totally possible to make agua fresca using frozen fruit—just mind the amount of liquid in the recipe. If you have trouble getting the frozen fruit to blend properly, add more liquid. And it’s best to let the mixture blend until the fruit is mostly thawed, so your agua fresca doesn’t have a smoothie-like texture.
What’s the difference between agua fresca and juice?
Agua fresca is different than juice in a couple of ways. For starters, it contains water or some other liquid, like coconut water or rose water, which results in a lighter, less sugary drink. And second, if you don’t strain out the fruit pulp before serving, agua fresca still contains all the fiber and nutrients found in the skin.
Can I make agua fresca without a blender?
If you don’t have a high-speed blender, you can make agua fresca with a food processor or immersion blender. In that case, I recommend working in smaller batches and combining everything in a larger pitcher just before serving.
Photos by Ana Maria Stanciu
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