GATHER JOURNAL

Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Agua Fresca Trio

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

Their intention is in their name. Agua frescas, or fresh waters, are designed to cool you down in the steamy throes of summer. Jason Marcus of Brooklyn’s Xixa shares a trio that spans the color and flavor spectrum.

makes about 1 quart each



Watermelon habanero
  • 2 quarts diced watermelon
  • ½ cup water
  • ½ cup sugar
  • ¼ cup orange juice
  • ¼ cup lime juice
  • a few tiny slivers of deseeded orange habanero (Proceed with caution!)

Apricot thyme habanero
  • 1 cup dried apricots
  • ¾ cup sugar
  • 1 cup lime juice
  • ½ tsp fresh thyme leaves
  • a few tiny slivers of deseeded orange habanero

Tomatillo agua fresca
  • 1 lb peeled, rinsed tomatillos
  • ½ cup lime juice
  • ½ cup sugar

  • 1

    Watermelon habanero: Purée all ingredients except habanero in blender. Add 1 small sliver of habanero and re-blend. Taste. Add a tiny bit more habanero and re-blend if you want it hotter. Chill well. Serve over ice.

     

     

     

     

    Apricot thyme habanero: Bring apricots and 4 cups water to boil, turn off heat, and let sit 30 minutes. Purée until smooth in a blender. Add sugar, lime juice, thyme, and a sliver of habanero, and re-blend. Taste. If you want it hotter, add a bit more habanero. Re-blend. Chill well. Serve over ice.

     

     

    Tomatillo ague fresca: Purée tomatillos with 3 cups water in a blender. Strain through a fine mesh sieve. Stir half of the tomatillo pulp back into the strained juice. Whisk in sugar and lime juice. Chill well. Serve over ice.