Strawberry cucumber hibiscus agua fresca

By Christine Tizzard
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The Agua Fresca: Mexican drink meaning  “cool water” are non-alcoholic drinks made with blended fruit and/or vegetables, sometimes seen with adding flowers, tea blends, or even chia seeds, then strained for a cool refreshing drink. Common flavours are hibiscus, tamarind, and horchata but this summertime refresher really can be made with a wide variety or fruits and/or vegetables. Sweet, sour, herby, or milky.

YIELDS
2 LARGE GLASSES

Ingredients

  • 2 tablespoons dried hibiscus or 2 hibiscus tea bags
  • 2 cups water
  • 2 cups chopped strawberries
  • 1-1/2 cups chopped cucumber
  • 1 tablespoon honey, maple syrup or agave
  • 1 tablespoon fresh lime juice (approximately 1/2 lime)
  • Optional add ins: 1-2 tablespoon chopped fresh basil or mint
  • Optional garnishes: strawberries, lime wedge, fresh basil or mint

Directions

  1. Bring water to a boil and add in hibiscus to steep for about five minutes to ten minutes. Once tea has finished steeping, strain off hibiscus or remove tea bags. Let cool to room temperature. (place in fridge or the freezer to cool quickly)
  2. Add chopped strawberries, cucumber, honey, and lime juice to a blender along with cooled tea. Blend until smooth. Taste for sweetness and adjust by adding more honey or more lime juice for more tart.
  3. Fill glasses with ice, and pour over agua fresca. Strain if you prefer your beverage more liquidy. Garnish.
  4. Zero Waste Tip: Leftover steeped tea can be easily frozen into ice cubes and added to any summertime drink for added flavour.

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