Showing posts with label Beverage. Show all posts
Howdy there, strangers! I know that it's been forever and a day since I last posted, and for that I apologize. But I'm back today for another installment of She Made/Ella Hace with my partner-in-crime, girlichef. Heather (girlichef) chose nopales (cactus paddles) as our theme this month and I couldn't be happier. Not only are nopales a staple ingredient in the Mexican kitchen, but they're also one of the few foods that make an appearance in my kitchen almost daily. I add nopales to just about everything: soups, moles, tacos, huevos con chorizo, and even smoothies. Yes, you read that correctly....smoothies!

Licuados de Nopal (cactus paddle smoothies) are very popular at the juice bars in el mercado (the market), because they're believed to lower blood sugar levels, cholesterol, and help you lose weight. At the juice bars you can choose to have your Licuado de Nopal made with either orange juice or grapefruit juice. I prefer mine with grapefruit juice because it really plays well with the pineapple, celery, and parsley that are also in this smoothie. Licuados de Nopal are a nice balance between a sweet smoothie and a savory smoothie. But if you prefer your smoothies on the sweeter side you can sweeten this smoothie with either honey or agave nectar. Served over ice, this Grapefruit-Cactus Paddle Smoothie is a delicious and refreshing way to start your day.

For a complete nopales filled breakfast, be sure to visit girlichef's blog to check out her Migas con Nopales!

Grapefruit-Cactus Paddle Smoothie (Licuado de Nopal y Toronja) - lacocinadeleslie.com

Grapefruit-Cactus Paddle Smoothie {She Made/Ella Hace}

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This week for #SundaySupper we are celebrating Labor Day, which for those of you outside the US is celebrated on the first Monday of September.  I don't get to celebrate US Labor Day anymore, because here in Mexico it's just another Monday.  In Mexico we celebrate Labor Day (Dia del Trabajo) on May 1st.  

Just because I don't get to celebrate US Labor Day anymore, doesn't mean I don't think about it.  Remember what I always say...You can take the girl out of the US, but you can't take away her love of American holidays.  To me Labor Day has always been the "unofficial" end of summer.   And every first Monday of September, I long for that one last cookout with family and friends to bid farewell to summer.   We actually had our farewell cookout of the summer last weekend, where I whipped up these Margaritas de Flor de Jamaica (Hibiscus Flower Margaritas) to toast the unoffical end of summer.  

lacocinadeleslie.com

 Margaritas de Jamaica 
(Hibiscus Flower Margaritas) 

Ingredients:
  • 6 cups water
  • 1 cup granulated sugar
  • 1/2 cup dried hibiscus flowers
  • Limes
  • Tequila
  • Salt or granulated sugar

Directions:
In a medium saucepan, combine the water and granulated sugar.  Add the dried hibiscus flowers and simmer over low heat for about 15 minutes.  Remove from heat and let cool completely.  Strain the Hibiscus Flower Syrup into a decorative glass pitcher/caraffe or an airtight container and keep refrigerated until ready to use.    

To make the margaritas: Dip the rims of chilled glasses in lemon juice.  Then dip the moistened rims in salt or sugar, depending on whether you prefer your margaritas sweet or salty.  (I like to add a little grated lime zest to my salt and/or sugar for extra flavor.)  Fill glasses with ice.  Squeeze the juice of 1 lime in each glass.  Pour in 2 oz. of tequila, then fill glass with Hibiscus Flower Syrup.   Stir gently to combine.  Enjoy!!! 

lacocinadeleslie.com

For more Labor Day menu ideas, be sure to check out what my #SundaySupper friends have cooked up for you this week.

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Thank you to Crazy Food Stunts for hosting this week's #SundaySupper Labor Day celebration.  And as always, don't forget to join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



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Margaritas de Jamaica (Hibiscus Flower Margaritas) #SundaySupper

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This particular blog post has me envisioning a 1990's Calvin Klein-esque commercial shot entirely in black & white, with shots of scantily clad celebrity chefs (Hello, Tyler Florence!) swimming in a pool of milk, whispering the word "Obsession."  Because that's exactly what today's recipe is, my latest obsession...Fruity Oat Smoothies.  I drink one every. single. day.  Sometimes two.  And that's why girlichef and I agreed to make smoothies the subject of our latest installment of She Made/Ella Hace.

I've added a handful of oats to my smoothies before and loved them, but I was never obsessed with them like I am now.

This obsession of mine started a couple of months ago when my suegro's (father-in-law) doctor "suggested" that I make him an Oat Smoothie once a day.  I started out making a smoothie just for Don Chuy.  Then Hubby wanted one.  As did Hope (my 15 year old), who some days gets home from school before noon.  And well, seeing everyone else drinking a smoothie, I wanted one too.  

For this recipe I used strawberries, because that's what's in bloom right now and they're just too pretty to resist.  But I switch things up during the week and also make it with papaya, mango, and/or banana.  I really can't pick a favorite, because they're all absolutely delicious!    

What about you...What's your latest food obsession???


Licuado de Fresa y Avena
(Strawberry Oat Smoothie)

Ingredients:
  • 3/4 cup cold milk
  • 6 large strawberries
  • 2 tablespoons dried oats
  • 2 tablespoons sugar or honey
  • Ground cinnamon 

Directions: 
Puree the milk, strawberries, oats, sugar, and a dash of ground cinnamon in a blender cup until smooth and creamy.  (About 1 minute.)  Pour into glass; sprinkle top with more ground cinnamon.  Enjoy!!!


Don't forget to visit girlichef's blog to check out her Fruit & Oat Power Smoothie.



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Strawberry Oat Smoothie {She Made/Ella Hace}

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Raise your glasses, my friends!  Today Girlichef and I are celebrating a very special holiday for this month's installment of She Made / Ella Hace...

It's National Margarita Day!

And because great minds think alike, Girlichef and I have both made Orange Margaritas, which was totally unplanned.

The inspiration for my margaritas comes from my favorite mid-morning snack: orange wedges with salt and chilito en polvo (lime-chile powder).


And just like my favorite snack, you get sweet, salty, tangy, and spicy in every sip.  These margaritas were so good, I almost didn't want to share them with my Hubby.  He's lucky he works right next door.

I like my margaritas on the rocks.  If you have a cocktail shaker, by all means use it to make these margaritas.  But if you're like me and don't have a cocktail shaker, you can whip these up in a 2-cup measuring cup or in a blender.  

What's your favorite kind of margarita?


Orange Margaritas con Limón y Chile

Ingredients:
  • Lime wedges
  • Lime-chile powder (I use Tajin brand) 
  • 1-1/2 cups orange juice
  • 2 oz. tequila (I used reposado) 
  • 2 oz. lime juice
  • 2 oz. agave nectar
  • Salt (optional) 

Directions:
Fill a small bowl with 2-3 tablespoons of lime-chile powder.  Moisten the rim of two glasses with a lime wedge.  Dip moistened rims in the lime-chile powder; set aside.


In a 2-cup measuring cup, whisk together the orange juice, lime juice, and agave nectar; set aside.  Fill the lime-chile rimmed glasses with ice. Pour 1 oz. of tequila into each glass.  Pour half of the orange juice mixture into each glass; season each glass with a pinch of salt and lime-chile powder.  Stir gently to combine.  Enjoy!!!


*For frozen margaritas: Puree the orange juice, lime juice, agave nectar, and tequila in a blender with 2 to 3 cups of ice.

Now head on over to Girlichef's blog to check out her Orange-Vanilla Margaritas.




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Orange Margaritas con Limon y Chile {She Made/Ella Hace}

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lacocinadeleslie.com

'Tis the season, my friends!  It's Fall!  'Tis the season of crisp cool mornings and chilly afternoons.  'Tis the season of sweaters and scarves.  And 'tis the season of steaming mugs of beverages that make you feel all warm and toasty from head to toe.  Or as my kiddies like to call it, 'tis the season of Atole!  Nothing says fall to me like a big cup of creamy atole.  Especially Atole de Camote (Sweet Potato Atole) sweetened with piloncillo.  (Sigh!) 

I stumbled upon my recipe for Atole de Camote quite by accident a couple of years ago.  I was craving my Pumpkin Pie Atole, but all I had on hand that was even close to pumpkin were some leftover Camotes Enmielados (Mexican candied sweet potatoes).  So, I improvised.

Most atoles are thickend with cornstarch, but like my Pumpkin Pie Atole, the sweet potato alone was enough to thicken the atole.  But still I longed for something a little richer.  So, I added a little cornstarch.  But it still wasn't quite right.  So, I decided to thicken my Atole de Camote with a little masa harina (the ground corn flour used to make corn tortillas and tamales) instead.  Now it was absolutely perfect.  The texture reminds me of Champurrado, a thick Mexican chocolate atole.  And the flavor is amazing!  The combination of sweet potatoes and piloncillo tastes like fall, Thanksgiving, and Christmas all rolled into one.

lacocinadeleslie.com

Atole de Camote
(Sweet Potato Atole)

Ingredients:
  • 5 cups milk 
  • 2 cups cooked sweet potatoes, mashed
  • 1 cup Piloncillo or light brown sugar
  • 1/3 cup masa harina (I use Maseca) 
Directions:
  1. Puree 4 cups of the milk with the sweet potato puree in a blender until smooth.  If you're blender cup is too small, you can blend it in batches.  
  2. Pour the milk and sweet potato mixture into a 2-quart saucepan.  Stir in the chopped piloncillo and cook over medium heat until warm and the piloncillo has completely melted.  (Important note:  Whenever working with piloncillo, DO NOT place piloncillo cones in a blender or food processor!  Unless you want to buy a new one.   I find it's easier to just chop/shave the piloncillo cones with a sharp kitchen knife.)   
  3. Puree the remaining cup of milk with the masa harina in a blender until smooth. Pour into the sweet potato atole.  Continue to heat until very warm and the atole has thickened slightly.  If you prefer a thinner atole, you can omit this step. 
  4. Ladle into mugs.  Enjoy!!!
lacocinadeleslie.com

It's an All Things Orange party this week for #SundaySupper, so be sure to check out all the orange-hued goodies everyone made.


Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie from La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Join us tonight at 7:00 pm(Eastern) for our weekly #SundaySupper live chat on Twitter, where we’ll talk about our favorite recipes featuring our favorite fall color.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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Atole de Camote {Sweet Potato Atole} #SundaySupper

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For this month's installment of She Made / Ella Hace, Heather (Girlichef) and I are cooking with Tamarind.  Tamarindos are sweet and sour pod-like fruit used to make sauces, Ponche, and almibar (syrup) for Nieve Raspada.  But the most popular use for Tamarindos here in Mexico is in Agua de Tamarindo.  Can you believe that in the 3 years since I started this lil' blog, I have yet to post my recipe for Agua de Tamarindo?  Unbelievable!

Agua de Tamarindo is the only Agua Fresca I remember drinking during our visits to Mexico when I was a little kid.  As soon as we'd cross the border into Sonora, my grandpa would stop at the same tiny restaurant in el centro (downtown) for lunch.  I don't remember what we ate, but I do remember the sweet and tangy Agua de Tamarindo.  All these years later, Agua de Tamarindo is still one of my favorites.

Whenever I make Agua de Tamarindo, I have to buy double the amount of Tamarindo, because Hubby, the kiddies, and I all love to snack on it like candy.



Agua de Tamarindo {She Made/Ella Hace}

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Horchata de Coco - lacocinadeleslie.com

I really wish I had taken time out from enjoying my tamales on El Dia de la Candelaria (Candlemas) and paid a little more attention to whether or not Punxsutawney Phil saw his shadow on Groundhog's Day.  I don't think I can take much more of this cold, gray and rainy winter weather we've been having these past two weeks.  I know two weeks of 40 degree temperatures and scattered rain showers isn't really cause for complaint, but this unseasonable weather really has this California girl craving for a little sunshine.

Since I can't control the weather and make the sunshine come to me, I had to make something that would remind me of warm, sunny weather.  Enter Horchata de Coco!  Whenever I drink this creamy, coconut agua fresca, I feel like I should be relaxing on a tropical beach somewhere, soaking in the sun, listening to the waves crash upon the sand.  Throw in a couple of palm trees and a good book and all that's missing is a cute little umbrella in my drink to complete my summer fantasy.   (Sigh!) 

Horchata de Coco {Coconut Horchata}

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It's beginning to feel a lot like Winter here in Mexico!  Even though the cold weather and I don't really get along, I love all of the hearty, comforting foods we crave to keep us warm, like soups and atoles.

Atoles are a traditional Mexican hot beverage made with milk and/or water and thickened slightly with cornstarch or masa harina.

In most tienditas and markets, you can buy little packets of flavored cornstarch to make atole.  But atoles taste even better when made from scratch with plain, unflavored cornstarch.  And they're just as easy to make.  And that's exactly what Girlichef and I decided to make for She Made / Ella Hace this month.

Atoles can be made in a variety of flavors like strawberry, guava, coconut, pineapple, cookie, cajeta (caramel) and even pumpkin pie.  My  favorite is Atole de Nuez (Pecan Atole).  A simple, creamy and frothy atole blanco (white atole), flavored with tiny pieces of toasted pecans.

Drinking a cup of Atole is like curling up on the couch with your favorite blanket.  It instantly warms you up inside and leaves you feeling happy and relaxed, oblivious to the cold, dreary weather outside.  The ultimate comfort beverage.

Atole is also the perfect drink to serve alongside your Rosca de Reyes.


Atole de Nuez



Atole de Nuez
(Pecan Atole)

Ingredients:

  • 1 cup pecan halves
  • 5 cups milk
  • 1/2 to 3/4 cup sugar
  • 4 tablespoons cornstarch (aka cornflour)
  • 1/2 teaspoon almond or pecan extract (optional) 

Directions:
Toast the pecans in a small skillet over medium heat or 2 to 3 minutes, being extra careful not to burn them.

Puree the pecans in a blender with 4 cups of milk.

Heat the pecan milk in a 2-quart saucepan over medium heat, stirring constantly, until very warm.  (If you don't stir the atole constantly, the pecans with settle at the bottom of the saucepan and burn, which will result in a horrible tasting atole.)  Reduce heat to low and stir in the sugar.  Combine the cornstarch and the remaining cup of milk and pour into the hot milk.  Continue to simmer, still stirring constantly, over low heat until the mixture thickens.  Remove from heat.  If you want a stronger, nuttier flavor, stir in the almond or pecan extract.

Ladle into mugs and garnish with a pecan half.  Enjoy!!!

Atole de Nuez_Pecan Atole


Be sure to check out Girlichef's Vanilla-Almond Atole!

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Atole de Nuez {She Made/Ella Hace}

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Last night was the biggest party of the year all throughout Mexico.

Every year on the Eve of Independence Day, people gather in their town square to watch the re-enactment of Father Miguel Hidalgo's Grito de Dolores (Cry of Independence).  Amidst the ringing church bells, fireworks and mariachi band playing, we all scream with great pride "Viva Mexico!  Viva Mexico!  Viva Mexico!"

In Mexico, it is not a party without Tequila.

So for this month's installment of She Made/Ella Hace with my  good friend, Girlichef, we will be highlighting this liquid gold  that is synonymous with Mexico.  (And I just so happen to live in the Tequila capital of the world...the state of Jalisco.)


Tequila is best appreciated served straight and sipped slowly, like only the finest of wines.  But many prefer to serve Tequila with a lemon/lime or grapefruit flavored soda.  Me?  I like my Tequila with a little Sangrita, the red stuff pictured above with the Tequila.  Sangrita is a non-alcoholic beverage that Wikipedia refers to as a Tequila chaser.  With it's tangy citrus flavor, I call it the perfect accompaniment to Tequila.

During our Semana Santa camping trip to El Rancho, we enjoyed "fancy" Tequila and Sangrita shots, served inside hollowed out cucumbers and tomatoes.



But my favorite way to enjoy Tequila and Sangrita is in a cocktail with orange juice, lime juice and grapefruit flavored soda, such as Squirt or Fresca. 



I don't know the actual name of this cocktail.  But maybe you can help me come up with a name.

Tequila & Sangrita Cocktail

Ingredients:
  • 1 oz. Sangrita
  • 1 oz. Orange Juice
  • 1 oz. Tequila
  • Squirt or Fresca
  • Limes, cut in half
  • Salt
  • Ice
Directions:
Fill a low ball glass with ice.  Pour the Sangrita, Orange Juice and Tequila over the ice.  Top with a pinch of salt and the juice of half a lime.  Finish filling the glass with Squirt.  Enjoy!!!

If you prefer a stronger drink, you can double the amount of Sangrita, Tequila and Orange Juice.

And if you want something a little fancier, throw all of the ingredients in a blender, including lot of ice, for a Sangrita Margarita!  Delicioso!



Now head on over to visit Girlichef to learn some interesting facts about Tequila!

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She Made/Ella Hace {Tequila!}

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For those of us that live in Mexico, today is just another Monday.  But for my family and friends in the U.S., today is Labor Day and the unofficial end of summer.  Although for me, summer ended the day the kiddies went back to school.  And weather-wise, it hasn't felt much like summer either.  Last week we were treated to gray clouds, thunder, lightning and rain.  But today we were treated to a bright, sunny day that reminded me that it's still summer, even if only for a couple more weeks.

A bright, sunny day like today needs a bright, sunny drink to match.  Orange Julios are that perfect drink.  Orange Julios are my grandmother's version of the ever popular Orange Julius.  She always insisted that it was pronounced JULIOS!  Hubby calls them Naranjadas.   I call them Creamy & Delicious.

Freshly squeezed orange juice.

Vanilla ice cream.  (Freshly churned this morning! Not a must, but definitely a plus.)

A splash of milk.

And a raw egg, to make it extra creamy and frothy.  (But you can leave that out if you want!)

Orange Julios are so good you'll hope summer will hang around just a little longer.


Orange Julius/Naranjada



Orange Julios

Ingredients:
  • 2 cups orange juice
  • 1 cup vanilla ice cream
  • 1/2 cup milk
  • 1 egg (optional)

Directions:
Puree all of the ingredients in a blender until smooth.  Pour into a tall glass.  Enjoy!!!

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Orange Julios (Orange Juice & Vanilla Ice Cream Smoothies)

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The other day I asked if any of you could identify this beverage...



Quite a few of you, whether here on the blog or on Facebook, guessed correctly...the mystery beverage pictured above is indeed, Tepache.

Tepache is a traditional Mexican drink made by soaking pineapple rinds in a mixture of water and dulce macho (piloncillo) and letting it ferment for at least three days.  The longer it ferments, the stronger the taste.  Kind of like a pineapple cider.

My first taste of Tepache was much better than I had expected.  It was sweet and tasted just like Agua de Piña.  Granted it hadn't fermented that long.

Here in my small town, Tepache is served with ground chile, lime juice and a pinch of baking soda para que no te haga daño (so that you don't get sick), which results in a refreshing drink, perfect for these hot summer days. 

Have you ever tried Tepache?  What did you think?


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Mystery Revealed: Tepache

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Aguas Frescas are a refreshing beverage traditionally served at lunch or dinner. But did you know that Aguas Frescas can also be served at breakfast? One of my favorite aguas frescas to serve with our morning meal is Agua de Guayaba (Guava). The distinct flavor of the guavas wakes you right up. And guavas are an excellent source of vitamic C.  Talk about a great way to start the day!

Agua Fresca de Guayaba - lacocinadeleslie.com

Agua de Guayaba (Guava Agua Fresca)

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No need to adjust your computer screens.  Today's recipe really is a Cucumber Limeade, also known as Agua de Pepino.

Now, I know that your all thinking that drinking a cucumber flavored beverage isn't something that appeals to you.  I felt the same way when I first heard of Agua de Pepino.  I remember thinking, "Cucumber water, really?  That's just wrong!"

But once I tasted it, I was completely won over by the refreshing combination of the two flavors, that just seem to complement each other so well.

Agua de Pepino is my go-to beverage when the temperatures and humidity are soaring.  I really hope you will give this recipe a try.   

Agua de Pepino

Ingredients:

  • 1 large cucumber, peeled and cut in large chunks
  • 3 limes or 6 key limes, cut in half
  • 1-1/3 cups sugar
  • Water
  • Ice


Directions:
Place the cucumber in a blender cup.  Fill the blender cup with water.




Puree until smooth.



Strain the cucumber puree into a 4-quart pitcher. 



Rinse out the blender cup, if desired.  Place the lime halves in the blender cup.  I was only able to find small limes, so I used 6 of them.  But if you're lucky enough to find large limes, you'll only need three.

Fill the blender cup with water. 



Now, with this next step, you HAVE to follow directions, so read the instructions carefully.

You're only going to pulse the blender for 3 to 4 seconds.  (I've mentioned this trick before in my recipe for Easy Agua de Limon.)  If you puree it too long, you'll end up grinding up the white part of the zest, which will result in a very bitter agua fresca.  And we really don't want that to happen.



Strain the lime puree into the pitcher with the cucumber puree.  Add enough water to the pitcher to fill it.  Sweeten your Agua de Pepino with sugar.  Refrigerate until ready to use.




Before serving, wet the rim of your serving glasses with lime or lemon juice, then dip the rim in granulated sugar.  (This step is completely optional, but doesn't it look pretty?)



Serve with or without ice and garnish with a lime or cucumber slice.  Enjoy!!!

agua de pepino-cucumber limeade

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Cucumber Limeade {Agua de Pepino}

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