Aguas Frescas or Mexican drinks are our favorite everyday drinks even with the booming soft drink industry in México that slowly but surely is taking this form of quenching your thirst away from our culture and traditions, unfortunately. You can still find these drinks being sold at commercial centers or at the downtown’s main streets and markets. You can see this link to get an idea of the drink stands. Aguas Frescas in Mexico.
Mexican Fruit Drinks
Mexican Drinks
The flavors are unique, delicious and endless; being the most common: Jamaica, Horchata, Tamarindo, Piña (Pineapple), Melón (Cantaloupe), Limón (Lime) and Sandía (Watermelon). Each region in the country has its own versions of Aguas Frescas using the local fruits, like guayabas (guavas), plátanos (bananas), fresas (strawberries), Mango, naranjas (oranges), pepinos (cucumber), pitaya fruit, Guanábana, local plums also known as ciruelas and Jobos… well, I know you get the idea. Mostly whatever is in the season to take advantage of the sweetness of the fruit. We love to make drinks using the bounty around us. An Agua Fresca is an easy combination of fruit, sugar, water, and ice. Some of this drinks also have added milk.
NOTE: Before adding sugar, taste to adjust to your personal taste. Maybe you would like more or less sugar. If you feel the consistency of the drink is too thick or dense for your palate, just add more water. 
How to make Agua de Jamaica / Hibiscus Flowers Drink
Jamaica (Hibiscus) Flowers are used in different parts of the world to make a cold or hot tea sweetened with sugar. There have been some Medical studies which indicate that it lowers high blood pressure and also has diuretic effects. The flavor is on the tart side similar to a cranberry juice. In México, it is also used for granites, ice pops, and sangria. Of the many Aguas Frescas, this, in particular, is my favorite because of its tart fruity flavor and it is very easy to prepare too.
DIRECTIONS:
- Place the flowers in a small pot with the 3 cups of water. Bring them to a boil. Boil them for about 2-3 minutes over medium-high heat. (Please check the ingredients list below)
- Set aside for at least 4 hours, you can also make this step overnight.
- Strain the liquid into a pitcher and add the 4 cups of water and sugar. You can adjust the added water if you feel it is too start to your palate.
Stir, add ice cubes and let it chill. Enjoy. 
How to make Tamarindo Drink
These sour pods after being soaked in water and strained produce a pulp used for cold drinks, hot drinks like Atole, ice cream, popsicles and as a sauce for some dishes in Mexico. Here in the States, it is sold in Asian, Indian, Caribbean and African markets since is widely know in these cultures.
In Mexico it is also used to confection a sweet treat made of the pulp and sugar then rolled to form a small ball coated with sugar or dried powdered piquin pepper.
For the medicinal uses and properties of Tamarind you can click HERE.
- Peel the Tamarind pods making sure to remove must of the shells. (Please check the ingredients list below)
- In a medium-size, pot place the tamarind pots with 4 cups of water. Bring to a boil for about 2 minutes.
- Set aside and let it steep for about 2 hours. Tamarind pulp should look soft.
- Strain the pulp into a wide mouth glass pitcher using a colander or fine sieve. For this, you will need to your hands in order to get as much of the pulp through the sieve. You will be left with only the seed and veins in the sieve. The rest of the pulp will be in the pitcher.
- Now, add the sugar and the remaining water. Refrigerate and serve with ice cubes. And remember to stir the drink before serving.
How to make Agua de Horchata / Rice and Cinnamon Drink
Horchata in Mexico is usually made of rice, cinnamon, and vanilla. In the south of the country you can also find the Almond and coconut Horchata and in some regions, in Central Mexico, there is a Horchata made of dried Cantaloupe seeds. Some cooks use milk in the drink and others prefer not to add it. I like to add 1 cup of whole milk.
- Place the rice and cinnamon stick in a large glass bowl and cover with the 4 cups of hot water. Cover with a dish or plastic wrap and let it soak overnight.
- The next day places the rice and cinnamon with the water in your blender and process until it becomes a smooth watery paste.
- Using a colander strain the mixture into a wide mouth pitcher stirring the mixture to help the liquid to pass through.
- Add milk if using, vanilla and the rest of the water. Stir in sugar to your taste. Refrigerate. Stir before serving since the rice mix tends to settle at the bottom. Serve with ice cubes.
AGUAS FRESCAS: JAMAICA FLOWER, TAMARIND AND HORCHATA
Ingredients
Agua de Jamaica / Hibiscus Flowers Drink
- 1 ¼ cup of Hibiscus Jamaica Flowers
- 3 cups of water
- 4 cups of water to make 2 quarts of the final drink
- ½ cup of sugar
- Ice cubes
Agua de Tamarindo / Tamarind Drink
- 2 cups of tamarind pods 8 ounces
- 8 cups of water
- ½ cup of sugar or more if needed
Agua de Horchata / Rice and Cinnamon Drink
- 2 cups of long grain rice
- 1 stick of Mexican cinnamon
- 4 cups of hot water
- 6-8 cups of extra water to finish the drink
- 1 cup of milk OPTIONAL
- ¾ cup of sugar or more if you like your drinks sweeter
- 2 teaspoons of vanilla
- Ice cubes
Instructions
Agua de Jamaica
- Place the flowers in a small pot with the 3 cups of water. Bring them to a boil. Boil them for about 2-3 minutes over medium-high heat.
- Set aside for at least 4 hours, you can also make this step overnight.
- Strain the liquid into a pitcher and add the 4 cups of water and sugar. You can adjust the added water if you feel it is to tart to your palate.
- Stir, add ice cubes and let it chill. Enjoy.
Agua de Tamarindo
- 2 cups of tamarind pods (8 ounces)
- 8 cups of water
- ½ cup of sugar or more if needed
- Peel the Tamarind pods making sure to remove must of the shells.
- In a medium size pot place the tamarind pots with 4 cups of water.
- Bring to a boil for about 2 minutes.
- Set aside and let it steep for about 2 hours. Tamarind pulp should look soft.
- Strain the pulp into a wide mouth glass pitcher using a colander or fine sieve. For this you will need to your hands in order to get as much of the pulp through the sieve. You will be left with only the seed and veins in the sieve. The rest of the pulp will be in the pitcher.
- Now, add the sugar and the remaining water. Refrigerate and serve with ice cubes. And remember to stir the drink before serving
Agua de Horchata
- Place the rice and cinnamon stick in a large glass bowl and cover with the 4 cups of hot water. Cover with a dish or plastic wrap and let it soak overnight.
- The next day places the rice and cinnamon with the water in your blender and process until it becomes a smooth watery paste.
- Using a colander strain the mixture into a wide mouth pitcher stirring the mixture to help the liquid to pass through.
- Add milk if using, vanilla and the rest of the water. Stir in sugar to your taste. Refrigerate. Stir before serving since the rice mix tends to settle at the bottom. Serve with ice cubes.
Notes
Nutrition
¡Buen provecho!… and keep enjoying your Summer and the many things it brings to your life!
Mely,
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Love the horchata recipe but even after straining it before putting it in the pitcher over night I still get a lot of rice that tends to build up on the bottom. Is there anyway to prevent the rice from settling on the bottom?
Hello Janet, You can pour the Horchata to another pitcher or container without rice residues on the other pitcher, and discard them.
We love Mexico and visit as much as possible. Thank you for authentic dishes and drinks. Enjoying some delicious Hibiscus tea from your recipe, right now:)
Hello Prissy!
Provecho! 😉
Que buenas todas estas aguas, sólo conocía la de Jamaica ( por kas telenovelas) y que por cierto hago cómo tú, el resto no las conocía así que esta semana las probaré.
En España la horchata se hace con chufas que se dejan hidratar y luego se trituran con el agua y azúcar al gusto,después se cuela y buenísima ( no se le añade hielo)