Spanish for “ fresh waters,” this Carrot-Ginger agua fresca is satisfying and refreshing for guests of all ages.
Ingredients
SERVINGS: 6 Serving(s)
- 6 large carrots, peeled and chopped
- 2 teaspoons chopped ginger
- ½ cup agave
- 7 cups water, divided
- 1 small bunch mint leaves
- Pinch of salt
- 1 red pepper, seeded and sliced, for garnish
Instructions
Combine carrots, ginger, agave and 3 cups water in a blender. Blend for 60 seconds, then strain through cheesecloth or a fine-mesh sieve. Do not push mixture through strainer to reduce pulp. Add the remaining 4 cups water, mint leaves and salt; stir well. Pour into glasses full of ice, garnish with red pepper slices and serve immediately (or refrigerate overnight to develop a more intense flavor).
About this recipe
Courtesy of Edible San Diego. Recipe by Miguel Valdez. Photo by Olivia Hayo, styled by Gary McIntire.
