Maybe this summer's going to be alright after all...
After you’ve chosen your base and any flavor additions, it’s time to purée everything in a blender with water, until the mixture becomes smooth. “You can generallyif the fruit is sweet, like mango, pineapple, or watermelon," says Goût. “You’ll need much more water if the fruit is tart, like lime or green apple."
Aguas frescas are traditionally much lighter and thinner than, say, a smoothie, but if you want a thicker drink, just use less water. In some cases, Gerson says, you can use two or three times more water than the amount of fruit you’re using , but sometimes you don't need that much. “Remember, if you’re using fruit like watermelon, which already carries a lot of water, you won’t need to add as much water to the mixture,” Gerson says.
One great thing about making aguas frescas at home is that you can control the sugar based on your own preference and the ripeness or tartness of your fruit. If you're using 2 cups of mangoes and 2 cups of water, for instance, start with 2 ½ tablespoons of sugar, and adjust by adding a little more, if needed. If you add the sugar before blending, it will incorporate more evenly, but feel free to add gradually, tasting and blending in a little more as you go.
“Don’t sweat it too much, just have fun with it,” says Goût. “You can use less water or more water, less sugar or more sugar. The most important thing is that they are made fresh and served over ice." And that brings us to the final—and perhaps most important—step.Once the mixture is blended and smooth, use a fine mesh sieve to strain it into a pitcher. You can serve it right away or keep it in your fridge for a few hours—but either way, you’ll definitely want to pour it over ice.
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