Hey all: Here’s a recent column of mine that ran in The Orange County Register’s print edition. It can’t be found online, so here it is. Thanks for reading!

Summer in a sip
Not quite as sweet as fruit juice and more refreshing than lemonade, agua fresca is a tried-and-true summertime sipper.

By CYNTHIA FUREY
Special to the Register

My first memory of agua fresca was at a Sea World, where the large, 10-gallon-sized glass pitchers gleamed like jewels in the sun, with every color of the rainbow. It was hard to pick one.

If it makes sense, you still want to taste the water, which is like the refreshing agent in the drink. You will capture the essence of the fruit with just a tad of sugar, so that the drink doesn’t resemble KoolAid and instead is refreshing, almost feeling like you’re doing something good.

The following recipes are simple, all you will need is a 2-quart pitcher, a strainer and a blender. You can easily swap out different herbs for each drink as well. Serve immediately, as the pureed fruit will settle at the bottom. Recipes can easily be doubled, but may have to be done in batches depending on the size of your blender.

They are a little light for adding alcohol, but may benefit from a splash of Prosecco or sparkling wine. The key is to not overdo it, because the agua fresca is such a subtle taste, you run the risk of overpowering it. The addition of lime juice in each recipe perks it up just a bit. (Click on “Read the rest of this entry” for recipes.)

CUCUMBER MINT AGUA FRESCA
Yield: 4 servings

• 1 pound cucumbers, cubed
• 6 cups water, divided
• 1/4 cup chopped mint leaves
• 1/2 cup sugar
• 2 tablespoons lime juice
• Ice
• Garnish: Mint leaves and cucumber slices

PROCEDURE:
1. Combine cucumbers, 2 cups of water and chopped mint leaves into a blender. Blend until cucumbers are liquefied, and let blender sit for 5 minutes to allow mint leaves to steep.
2. Strain puree into a 2 quart pitcher. Add remaining 4 cups of water, sugar, lime juice and ice. Stir to combine and taste, adding more sugar if needed.
3. Portion agua fresca and ice into four glasses and garnish with mint leaves and cucumber slices. Serve immediately.

STRAWBERRY ROSEMARY AGUA FRESCA
Yield: 4 servings

• 1 pound strawberries, rinsed and hulled
• 6 cups water, divided
• 2 tablespoons chopped fresh rosemary
• 3/4 cup sugar
• 2 tablespoons lime juice
• Ice
• Garnish: Rosemary sprigs and chopped strawberries

PROCEDURE:
1. Combine strawberries, 2 cups of water and chopped rosemary in a blender. Blend until completely liquid, and let blender sit for 5 minutes to allow rosemary to steep.
2. Strain puree into a 2 quart pitcher. Add remaining 4 cups of water, sugar, lime juice and ice. Stir to combine and taste, adding more sugar if needed.
3. Portion agua fresca and ice into four glasses and garnish with rosemary sprigs and strawberries. Serve immediately.

WATERMELON BASIL AGUA FRESCA
Yield: 4 servings

• 1-1/2 pounds watermelon, cubed
• 6 cups water, divided
• 1/4 cup fresh basil, chopped
• 1/3 cup sugar
• 2 tablespoons lime juice
• Ice
• Garnish: basil leaves and watermelon cubes

PROCEDURE
1. Combine watermelon, 2 cups of water and chopped basil in a blender. Blend until completely liquid, and let blender sit for 5 minutes to allow basil to steep.
2. Strain puree into a 2 quart pitcher. Add remaining 4 cups of water, sugar, lime juice and ice. Stir to combine and taste, adding more sugar if needed.
3. Portion agua fresca and ice into four glasses and garnish with basil leaves and watermelon cubes. Serve immediately.

– Cynthia Furey