Spanish for “ fresh waters,” this Carrot-Ginger agua fresca is satisfying and refreshing for guests of all ages.

July 08, 2020

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.

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
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