Raspberry Mint Agua Fresca Recipes

RASPBERRY-MINT AGUA FRESCA

Steps:

• Select 4 tumblers.
• In a saucepan, combine the sugar and ½ cup water.
• Bring to a simmer over med-low heat, stirring to dissolve the sugar.
• Remove the sugar syrup form the heat and let cool.
• In a blender, combine 18 of the raspberries, the mint leaves, and the sugar syrup and process until a smooth puree forms.
• Strain the puree through a fine-mesh sieve into a pitcher.
• You should have about 2/3 cup.
• Add 1 1/3 cups water.
• Fill the glasses with ice and divide the raspberry mixture among the glasses.
• Garnish with mint sprigs and remaining raspberries speared on a cocktail pick.
• Serve at once.

MINTED RASPBERRY HIBISCUS AGUA FRESCA

Steps:

• Bring 8 cups water to a boil ini a large saucepan. Add the raspberries, mint, and tea bags. Remove from heat. Let stand 1 hour at room temperature. Remove the tea bags, strain mixture through a sieve, reserving liquid. Discard solids. Add sugar and juice to tea, stirring until sugar dissolves.
• Garnish with mint sprigs.
• Makes 8 servings.

BERRY-MELON AGUA FRESCA

Steps:

• In a blender, combine fruit and 2 cups cold water. Whirl until puréed and add sugar and lime juice to taste.
• Pour mixture through a strainer into a serving pitcher. Serve cold.

STRAWBERRY-JAMAICA AGUA FRESCA

Steps:

• Combine the flowers with the water in a pan and bring up to a boil over medium high heat. Boil for 6 minutes, then remove from heat, cover, and allow to steep for 2 hours.
• Clean the strawberries, slice them into a bowl, and cover with sugar, toss, and let stand on the counter for half an hour.
• Puree the strawberries and the liquid they cast , then strain through a fine mesh sieve into a large pitcher or a sun-tea jar, then pour the hibiscus liquid in and stir well.
• Taste and adjust with more water or sugar to your taste.
• Serve over plenty of ice. Keep refrigerated or iced if serving at a party outdoors.