Fruit-based “cool waters” are sold throughout Mexico from giant glass jars, their vivid hues as inviting as their luscious flavors. Almost any ripe fruit—cantaloupe, pineapple, mango, watermelon, papaya, and more — is transformed into a refreshing cool drink by simply puréeing it with water and sugar. Feel free to combine fruits; one delicious blend is pineapple-cucumber.
INGREDIENTS:
3 cups fresh fruit chunks
2 limes, juiced
3 cups water
3 tablespoons sugar
Pinch of salt
METHOD:
Place ingredients in a blender and puree until very smooth. Chill. Serve over ice.
YIELD: Makes 1 quart.
SOURCE: Recipe courtesy of Betsy McNair; Mexicocina, the Spirit and Style of the Mexican Kitchen
