Aguas frescas make flavorful summer thirst quenchers

Dear Lynne:

Do you know how to make those fruit waters that you can get in some Hispanic restaurants? They make mango and watermelon and a pretty red one. They seem pretty simple, but I expect they are harder than I think.

— Michael

Dear Michael: Those fruit waters are called aguas frescas (literally translated as "fresh waters") and they are utterly delicious. In Mexico City last year, I was intrigued by their immense variety and the way they melded with the food — far more easily than most wines would.

Aguas frescas can be made with anything from fruit to herbs or even cucumber. The recipe could not be simpler: Blend fruit, sugar and water. When making an agua fresca, be sure to use very ripe fruit.

When these drinks are freshly made, they practically vibrate out of the glass. If you can, blend and drink them right away. I don't know if there's anything better with summer food, Mexican or not.

If Kentuckians think "fruit water" sounds familiar, that's probably because it's almost a double for watermelon water.

This recipe is based on one given to us by historian Rachel Lauden, who lives just outside Mexico City.

Watermelon Water

(Agua de Sandia)

4 to 6 cups watermelon chunks, with rind and seeds removed (see note)

3 cups water

1/2 cup sugar (optional)

Few drops lemon or lime juice (optional)

Place the watermelon in a blender with the water and blend until smooth. Pour into a gallon pitcher and add more water to make a gallon of beverage.

Taste and add sugar if necessary, stirring until dissolved. If the watermelon is not quite at its peak and the flavor needs brightening, add lemon or lime juice to taste. Chill. Stir before serving.

Note: You can use a seedless melon or blend with the seeds and let the debris settle to the blender's bottom before pouring the purée into the pitcher.

Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show. The program airs at 2 p.m. Sunday on KUOW-FM (94.9). Contact Kasper at www.splendidtable.org.