Piña Agua Fresca

“If you’re a DIYer, then you get a sense of pride and accomplishment from making aguas frescas yourself. Cocktails seem to have more depth of flavor when made with aguas frescas over canned or bottled juice that has added sugar and high fructose corn syrup, and I’ve always enjoyed the gratification I get from customers when they talk about how crisp or clean these drinks taste.” –Kyle Harlan, beverage director, Mission Taco Joint in St. Louis

Recipe by Kyle Harlan

Serves | 1 |

  • 1 pineapple, peeled, cored, and sliced into 2-inch pieces
  • 1 quart water
  • granulated sugar, to taste
  • ice

| Preparation | In the bowl of a blender, add pineapple and water and blend to a fine pulp. Over a large bowl, strain pulp using a fine-mesh strainer; use a spoon to apply pressure to pulp, extracting as much juice as possible. Strain a second time through a piece of cheesecloth, wringing to ensure total extraction. Reserve liquid and discard solids. Sweeten juice with sugar, to taste, and serve over ice. Will keep up to 2 weeks in refrigerator.

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