I’ve known about agua frescas for a long time, but they’ve always been shrouded in mystery for me. I first learned of them after I’d lived in Riverside for awhile, and it wasn’t until recently that I had seen a recipe by Bobby Flay floating around on the Cooking Channel. I knew what it meant. “Fresh water” is the direct translation, but it seemed to have so much more meaning and nostalgia attached to it.
After seeing the method on TV, I couldn’t believe that I never really thought to make one on my own. Shortly after that, I pulled the trigger on Pineapple Agua Frescas at a local taco shop, and it was instant love. They are perfect for hydrating with something other than water during these summer days, and are way better for you than soda or beer! The best part? They’re super easy to make yourself. This is a must-try.
Since that very recent day, I’ve made 3 batches of agua fresca. The first was strawberry/pineapple, then this fiery, tropical little number – spicy pineapple agua frescas, and for my family’s Memorial Day garage sale in Las Vegas this past weekend, I thought it would be great to stay hydrated with a straight-shooter strawberry.
These spicy pineapple agua frescas are in my classic hellish form, meaning a little spice has been added to the recipe at the very least. After you pour yourself a glass, and bring it up to your nose, you get the distinct spicy aroma of the shishito peppers. You think to yourself, “Ohhhh this is going to be a mosh pit in my mouth!” – fiery and violent.
The aroma is deceivingly stronger than what hits your tongue. It’s like a luxurious ballad that slays your senses at first, then gently whisks you off on a magick carpet into the sunset. Life can’t get much better!
Let’s get blendin’,
- 2 Cups Chopped Pineapple
- 1 Cup Coconut Water
- 5 Cups Water
- 3 Tablespoons Sugar
- 2 Fresh Shishito Peppers, with stem and seeds removed
- Place everything in a blender, doing batches if necessary, and blend until very smooth, about 30 seconds to a minute depending on your blender.
- Strain with a metal sieve to get any remaining pulp.
- Serve in a glass full of ice, with a garnish of a pineapple slice, and fresh shishito pepper!
*Disclaimer Melissa’s Produce supplied me with the coconut water that was used in this recipe. No other compensation was provided.
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