Spicy Agua Fresca


F&W Best New Chef 2017 Val M. Cantu, of San Francisco’s Californios, combines papaya, pineapple and citrus in this insanely refreshing and tangy agua fresca. His special addition is a spicy serrano chile, which adds a small but mighty kick at the end.

  • Active:
  • Total Time:
  • Servings: 4
KEY: Drinks

Related Video

More Videos
How to Make a Boozy Watermelon Slushy

Ingredients

  • One 4-pound pineapple—peeled, cored and cut into chunks (2 1/4 pounds)

  • One 1-pound papaya—peeled, seeded and cut into chunks (10 ounces)

  • 1 serrano chile, stemmed and quartered

  • 1/2 cup fresh lemon juice

  • 1/2 cup fresh orange juice

  • 1/3 cup fresh lime juice

  • Kosher salt


How to make this recipe

  1. In a food processor, in batches if necessary, puree the pineapple, papaya and serrano until nearly smooth. Transfer to a large bowl and stir in the lemon, orange and lime juices. Strain the mixture through a fine sieve into a pitcher. Stir in a generous pinch of salt and refrigerate until well chilled, about 2 hours.


Serve With

Tequila shots.


Contributed By Photo Abby Hocking / Food & Wine Published July 2017





1127720 recipes/spicy-agua-fresca 2017-05-31T16:47:44+00:00 Val M. Cantu july-2017,spicy agua fresca,agua fresca recipes,pineapple recipes,papaya recipes recipes,spicy-agua-fresca 1127720
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement