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Epicurious

Guava, Grapefruit, and Rosemary Agua Fresca (Agua fresca de guayaba, toronja y romero)

4.8

(4)

A single glass of peachypink agua fresca on a marble countertop strewn rosemary.
Photo & Food Styling by Joseph De Leo

I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning it into an agua fresca. It is a wonderful fresh tradition shared by the entire country. It is the perfect drink to have when a fruit juice would be too much and plain water too boring. It has three basic ingredients: water, fruit, and sugar. The method is basically the same for all aguas. You can play with different fruit, herb, and spice combinations and by adjusting the sweetness levels to your taste and the ratio of water to fruit. For example, we like ours a bit more watery and I barely add any sugar.

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