Agua Fresca and Agave Nectar, What a Perfect Blend...

Basic Recipe for Pina Agua Fresca

Simple, delicious and you can use the fruit of your choice.  Besides Pineapple, my favorite would be guava, mango, watermelon, and honeydew.

1 large ripe pineapple – remove the skin and cut the pineapple in small pieces

3 cups of cold water

*3/4 cup of sugar (or) 1/4 cup of Agave Nectar

Place all ingredients into a food processor or blender, mix thoroughly.  Use a large strainer and strain into a large glass pitcher or container of your choice, be sure to not allow any pulp, only the liquid goes into the pitcher.  Refrigerate until ready to use, and serve over ice and ENJOY!!!

*You may choose to add more of either to sweeten to your personal taste, but the idea is to taste the fresh fruit and for it to be refreshing, not overly sweet.

When using other fresh fruits, you will have to adjust to amount of water depending on the size or amount of fruit you use.  I always add the water slowly when using other types of fruits to ensure the proper water to fruit ratio.

 

5 Gallon Agua Fresca Barrel Beverage Dispenser



Yum!!



Agua Fresca Barrels Full of Pure Delicious Refreshing Tropical Flavor, Seen all through Mexico and The Desert Southwest, by Street Vendor’s or at Mexican Restaurants, etc. 

 

This would be so perfect for a pool party or dinner in the Lanai



Very typical of these wonderful drinks that I've seen in Mexico





Look at those beautiful colors



Perfect for a hot summer's day, or evening



Mango Agua Fresca - A variation of the more basic recipe with lime juice and garnishes.

Serves 2

This light, refreshing drink is a terrific thirst quencher on a hot summer day. The trick with making agua fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink.

Ingredients

1 ripe mango, peeled, pitted and cut into chunks
1 1/2 cups cold water
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon agave nectar or sugar,  more or less to taste
Lime wedge and mint leaves for garnish

Method

In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. Stir in lime juice and agave. Garnish with lime and mint, and serve.






Juan Antonio, owner of the café Oaxacalifornia in downtown Los Angeles, uses his grandmother's recipe for horchata, which many people consider the most refreshing agua fresca. Horchata is made by soaking rice overnight in water, then puréeing the mixture in a blender, straining it and adding flavorings such as cinnamon, vanilla or almonds.  Antonio serves the drink over ice with a sprinkle of diced toasted pecans and fresh cantaloupe -- topped with a scoop of his house-made cactus pear sorbet. The sorbet slowly melts in the glass, painting the pale horchata in pink and orange hues, and adding a terrific flavor counterpoint. He also likes to add a scoop of lime sorbet to a glass of tamarindo or, when he's made a jar, a chilacayota agua fresca. (Chilacayota is a Mexican squash.) Using the sorbet, Antonio says, "is a typical way of serving [aguas frescas] in Oaxaca."

Reference:  LA Times

 

Horchata (Cinnamon Rice Milk)

Ingredients:

• 1 cup long grain rice, rinsed
• 2 quarts water
• 1 cinnamon stick, broken into pieces
• 1 teaspoon vanilla (optional)
• 1/2 cup white sugar

Directions

1.    In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.

2.    After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.

3.    Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.



Horchata Agua Fresca



 Agave Nectar

Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana), Salmiana Agave (Agave salmiana), Green Agave, Grey Agave, Thorny Agave, and Rainbow Agave.  Agave nectar is sweeter than honey, though less viscous.  Agave nectar is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas. According to Mexican laws pertaining to certificate of origin, most is produced in Jalisco.

Agave nectar is 1.4 to 1.6 times sweeter than sugar.  Agave nectar is often substituted for sugar or honey in recipes. Agave is commonly used as a Vegan alternative to honey in cooking.  Because it dissolves quickly, it can be used as a sweetener for cold beverages such as iced tea.  Agave nectar's are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes.    Agave is less cloying than sugar and more healthful (higher in fructose, lower in glucose than sugar), and it dissolves instantly.

I use Agave nectar instead of simple syrup when making my Mojitos or other cocktails that require a simple syrup, it is delicious!!

Agave Tequilana

 Source:  http://en.wikipedia.org/wiki/Agave_nectar