Pineapple Jalapeño Agua Fresca

This earthy, spicy, and refreshing agua fresca comes together in minutes.

Pineapple Jalapeño Agua Fresca

Matt Taylor-Gross / Food Styling by Lucy Simon / Glassware from Made In

Prep Time:
5 mins
Cook Time:
2 mins
Total Time:
5 mins
1 cup
8 cups

Sweet, sour, and just a little spicy, this pineapple jalapeño agua fresca from Roberto Campos at Austin's Masa y Mås is a delight on a hot day. You’d be surprised how combining just three ingredients and a bit of water can result in a drink with deep flavor complexity. Plus, it comes together in just a few minutes with the use of a high-powered blender. 

This agua fresca is perfect for a crowd — it yields about eight cups, and a pitcher of it can stay fresh in the fridge for up to two days. To make this drink, cut up half of a pineapple into about 1-inch chunks which fit easily into a blender. Using fresh, ripe pineapple is key here to get vibrant acidity and sweetness, but opting for the fresh, pre-cut options in the produce aisle at the grocery store will work too if there aren’t whole ripe pineapples for sale (or if you don't feel like dealing with the entire fruit). 

While jalapeños add a hit of spice to this agua fresca, they are inherently a super flavorful chili pepper. Jalapeños, which are less spicy in comparison to other chilis, have a vegetal and herbaceous flavor which pairs really nicely with the more sweet and acidic pineapple in this drink. Slice one and half jalapeños, taking out the seeds and white ribs which carry much of the pepper’s heat, and add them to the blender. Pour in some water and granulated sugar, and blend until smooth. 

Since pineapples contain a lot of tough, fibrous bits that can make for a less-than-pleasant drinking experience, straining this agua fresca before serving is key. Use a large, wide fine mesh strainer and work in batches so as not to clog the strainer. Pour the strained agua fresca into a pitcher and place in the fridge to chill. Add ice cubes directly into your serving glasses instead of the pitcher to avoid diluting the drink as the cubes melt over time. If you end up having extra left over, cover the pitcher with a lid or plastic wrap and keep in the fridge for a few days. This sweet and spicy drink goes perfectly with anything grilled and is simply perfect for summer.  –– Lucy Simon


  • 2 cups pineapple, cut into 1-inch chunks

  • 1 1/2 jalapeño peppers, deseeded

  • 3/4 cup sugar

  • 6 cups water


  1. Add pineapple, jalapeños, sugar, and water to a blender. Blend until smooth, about 30 seconds.

  2. Using a fine mesh strainer, strain into a glass.

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