Forget the margarita. A new cookbook, “Aguas Frescas and Paletas,” reveals all the secrets behind these colorful, fruity, zero-proof drinks.
Peachy hues, hibiscus pinks and the creamy white of almonds — the colorful agua fresca pitchers lining counters at taquerias everywhere provide delicious proof that fiesta spreads can go zero-proof in style.
Made from fresh fruit, water and a little sugar — and occasionally nuts or grains — these “fresh waters” are sweet and refreshing, especially when served over ice. And horchata, their milky, rice-based cousin, is especially cooling if the salsa on those tacos is incendiary.
“Aguas Frescas and Paletas” goes straight-up sweet, from the recipes to the endearing stories of Sanchez’s childhood vacations visiting her grandmother in Torreón, Mexico, and those long summer evenings sipping cantaloupe coolers at the outdoor market downtown.Aguas frescas and paletas are two halves of the same coin, Sanchez says. Poured over ice, they’re drinks. Frozen, they’re colorful ice pops.
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