Wildcrafted Agua Fresca



I created the menu for my July workshop around the theme of a taco party. Creating agua fresca out of wild ingredients seemed like a natural fit, and they were particularly welcome on that 100˚ day. For the class, I made three varieties - rose/cherry, linden/pineapple, and pineapple weed/coconut water.

These three flavor combinations are simply a jumping off point. This is a concept you could take in a million directions. Use whatever wildcrafted goods you have on hand and enjoy. The basic concept is to make a strong infusion of the wild component from either fresh or dried materials. I usually fill a quart jar about 1/3 of the way (loosely) with the wild materials, then top it off with boiling water, and let it infuse until it comes back to room temperature. From there, I strain out the solids and combine the infusion with an approximately equal amount of the second element, generally a fruit juice.  Chill thoroughly, and enjoy wild aguas frescas over ice. For the purpose of creating these recipes, I used the pineapple juice and coconut water in the sizes commonly found in the stores. There's a lot of wiggle room in amounts you can use in these recipes, however. Make them to taste. The important thing is that the wild portion has a strong flavor, so that they stand up to the second element.

Rose and Sour Cherry Agua Fresca


32 oz. wild rose infusion
8 oz. sour cherry juice
sweetener to taste

Linden Flower and Pineapple Juice Agua Fresca


32 oz. linden flower infusion
46 oz. pineapple juie

Pineapple Weed and Coconut Water Agua Fresca*


32 oz. pineapple weed infusion
33.8 oz. coconut water


*Inspired by Ellen Zachos pineapple weed cordial and coconut water cocktail, which you will be able to see in her book the Wildcrafted Cocktail, Spring 2017.


Comments

  1. These sound delicious! Agua fresca was new to me - I had to look it up - but now I know what it is I'm definitely trying some :) Thanks for sharing.

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  2. That's a nice, simple formula for yummy wild drinks. Thx

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