Zihuatanejo’s weather can amplify to a scorching 42 degrees celsius in the summer. We share a passionate love affair with the sun here, and when it comes to maintaining hydration, Mexico gets creative with their agua. Aguas frescas is spanish for fresh waters, and simply put, the naming doesn’t do it justice.
Aguas Frescas are a wide variety of drinks that include a seasonal abundance of assorted tropical fruits that are freshly gathered and pureed with ice-chilled water and an optional sweetener. These refreshing drinks are flavorful yet significantly light when compared to juices and sodas. They are a healthy alternative as well, with no concern for additives such as high-fructose corn syrup.
Agua de- toronja (grapefruit), limon (lime), pina (pineapple), sandia (watermelon) and naranja (orange) are few succulent examples of fruits used in the agua of your thirst preference. Not every agua is the same; for instance agua de Jamaica uses hibiscus flowers and agua de horchata uses rice, cinnamon, vanilla and creamy milk.
Rooted deep within Mexico, aguas frescas are also adored in the Caribbean, United States, Central America and beyond. In mexico, aguas frescas are favourable when paired with mexican cuisine, acting as a counter-balance for spicy dishes.
You can’t miss this drink when you’re out and about exploring the streets of Zihuatanejo’s. They are are served in vitroleros- large barrel-like jugs of plastic or glass flaunt vibrant fruity hues of agua as they are carted around on the backs of bicycles, in store stands, taco shops and restaurants!
Agua de Sandia (Watermelon) Recipe:
Ingredients: 3 cups peeled, seeded watermelon, diced ½ cup sugar, or as needed. Lime wedges, for garnish.
Directions: Puree the diced watermelon with 4 cups cold water in blender. Blend until smooth then pour in a pitcher - any ground seeds should remain in the bottom. Add 6 cups cold water and sweeten with sugar, as needed. Garnish with lime wedges.