Welcome to another installment of Fresca Fridays! This week, I’m sharing a mango-grapefruit Agua Fresca recipe. Last week’s Agua Fresca recipe was a Rosemary-Strawberry-Blackberry combination. Imagine bursting berry flavours and just a hint of fresh herbs on a warm summer day…
If you remember from last week’s post, Agua Fresca is a slightly sweetened fruit water made by straining the pulp from your favourite seasonal fruits. Tropical fruits are a popular choice (and served daily in the Caribbean), but here in Ontario berries and watermelon are great options that make use of seasonal produce.
I made this Mango-Grapefruit Agua Fresca with lemon to add some tart, acidic flavour to the mix. Some grapefruits can be bitter tasting, so it’s best to choose the juicy Ruby Red variety. The natural sweetness of the mango is a good pairing, and then simple syrup will blend the flavours together for a sweet, refreshing drink. It’s up to you how much you add, but I would caution against adding too much. Try a couple of spoonfuls when making your pitcher and go from there.
The trick to simple syrup is to blend equal parts sugar and water. It’s a concoction that can sit in your fridge covered for up to a month and is handy to have on hand for a variety of cocktails – and even iced coffee! I use about 1 cup of sugar and add 1 cup of boiling water to it in a heat-safe bowl or a mug, and then mix until all sugar is dissolved. After about an hour when the simple syrup has cooled, it’s good for use!
Can’t you just imagine a pitcher of these on your patio this summer? Stay tuned for next week – I’ll be making a Watermelon-Mint Agua Fresca, and that one is by far my favourite!