Agua Fresca

LIGHTER than fruit juice, much more fun and flavorful than water, agua fresca is, quite simply, a very watery version of juice. To look at it another way, it’s a wonderfully value-added version of water. Fresca translates as both “fresh” and “cool,” and the drink is both. This Mexican specialty can be made from seeds, like tamarind, or even some grains but given that it’s midsummer I’m sticking with fruit: any melon (including papaya and the melon-related cucumber), pineapple or any stone fruit. Take the flesh of one melon, minus seeds — it should be about four cups — and put it in a blender. Add enough water, or a mixture of water and ice, to purée. Add more water and keep blending; typically, the final ratio is about 50-50. Sugar is optional; simple syrup, which dissolves instantly, makes things a bit easier, but granulated sugar melts with adequate stirring. I like a touch of lime juice. Presto. This is meant to be a naturally flavored cold drink, and that’s exactly what it is. If you want something a little jazzier, cut the water in half and mix the drink in a glass with seltzer. If you want something impressive, spike it with rum or tequila. Chopped herbs (mint, especially, but others as well) are also nice additions at the end.