I don’t know why I’m awake this early, on the morning after our cocktail party. Frankly, I don’t know why I’m alive this early, but here I am, rocking you like a hurricane. The biggest hit of the evening was my rum punch, which apparently is potent enough to bring down nations. We should ship it to North Korea. But I’m not going to write that up just yet. I have a good recipe written down, so I can post that anytime.
What I will talk about is another hit of the evening–agua fresca. Since I was just winging it with that, I want to publish my recipe while I still remember what I did.
Jen has a Southwestern cookbook from which I got the basic recipe, but I doctored it up quite a bit. I have no way of knowing how “authentic” my version is, but frankly I don’t care. The recipe in the book is a pineapple-lime agua fresca, in which you peel, core, and puree a four-pound pineapple and mix that with lime juice and sugar.
Jen ordered a pineapple from FreshDirect, the grocery-delivery service we use. It came to us peeled and cored (but with the core still in the container) and clocked in at 22 ounces. That wasn’t going to make us enough agua fresca, I felt, so I thought for a minute and decided to supplement the pineapple and lime with some pomegranate juice we had on hand.
Agua Fresca de la Dietsch
- 1 fresh pineapple, peeled, cored, and cut into small chunks (mine was 22 oz.)
- 2 limes, juiced (about a cup of juice)
- 3/4 cup sugar
- 2 cups pomegranate juice
- 1/4 cup homemade grenadine
Technique: Put about a third of the pineapple chunks into a blender or food processor, along with the lime juice and sugar, and puree until smooth and the sugar fully dissolves into the liquid. Pour that out into a pitcher. Process the remaining pineapple in batches and pour into the pitcher. Add pomegranate juice and grenadine to the pitcher and stir.
Serve over ice and top with seltzer. Or, y’know, vodka. It’s your liver.
You might go easier than I did on the sugar. If you have extra grenadine or simple syrup on hand, it’s easy to adjust the sweetness in the glass to your liking. Better to adjust up than to start with a cloying drink.
Now, can someone please pass the milk thistle?