Mexican
Agua de Piña
Ripe pineapple is blended with cold water, lime, and just enough sugar, then strained into a light golden agua fresca with vivid fruit aroma and a clean finish.
6 servings · 15 minutes prep
Ingredients
Fruit Base
- 4 cups ripe pineapple chunks, peeled, cored, and cut into 1-inch pieces
- 5 cups cold water, divided
Balance and Serve
- 2 tablespoons fresh lime juice
- 3 tablespoons granulated sugar, plus more if needed
- a small pinch Diamond Crystal kosher salt
- 2 cups ice, for serving
Directions
Blend the Pineapple
- Combine the pineapple with 2 cups of the cold water in a blender. Blend on high for 45 seconds, until no large pieces remain.
- Set a fine-mesh strainer over a pitcher and pour in the pineapple mixture. Let it drain, then press gently with a spatula; stop before dry fibers are forced through.
Dilute and Balance
- Stir in the remaining 3 cups water, the lime juice, sugar, and salt until the sugar dissolves.
- Refrigerate for 30 minutes. Taste the cold drink: add sugar 1 teaspoon at a time only if the pineapple tastes more tart than fragrant.
Pour and Serve
- Stir the pitcher to redistribute fine fruit sediment. Divide the ice among six glasses and pour immediately, leaving any coarse sediment behind.
- Serve within 24 hours and keep covered and refrigerated between pours.
Chill for Peak Quality
- Refrigerate promptly. The 24-hour window is peak-quality guidance for fresh aroma and separation control, not a safety cutoff; discard sooner if mishandled or showing fermentation, mold, or off odor.
