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Pineapple and Lime Agua Fresca

From The Food and Cooking of Spain, Africa and the Middle East, posted for Zaar World Tour III. When I made this, I made a half batch, but my limes were small and I used 1/2 lb of pineapple and 2 limes - and probably could have used 3. I also used sparkling mineral water, and it was fine. Sugar will be to taste, depending on how tart your fruit is.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Peel the pineapple and chop the flesh, removing core and "eyes.".
  • You should have about 1 lb of fruit.
  • Put pineapple in food processor or blender and add the lime juice and half the mineral water.
  • Puree to a smooth pulp.
  • Stop processor and scrape the mixture from the side once or twice during processing.
  • Place a strainer over a large bowl.
  • Tip the pineapple pulp into the strainer and press it through with a wooden spoon.
  • Pour the strained mixture into a large jug, cover and chill in the fridge for about 1 hour.
  • Stir in the remaining mineral water and sugar to taste.
  • Serve with ice.
  • (I'm thinking the grown-ups may want to add something else as well - rum or vodka or tequila all come to mind).
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RECIPE MADE WITH LOVE BY

@pattikay in L.A.
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@pattikay in L.A.
Contributor
"From The Food and Cooking of Spain, Africa and the Middle East, posted for Zaar World Tour III. When I made this, I made a half batch, but my limes were small and I used 1/2 lb of pineapple and 2 limes - and probably could have used 3. I also used sparkling mineral water, and it was fine. Sugar will be to taste, depending on how tart your fruit is."
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  1. pattikay in L.A.
    From The Food and Cooking of Spain, Africa and the Middle East, posted for Zaar World Tour III. When I made this, I made a half batch, but my limes were small and I used 1/2 lb of pineapple and 2 limes - and probably could have used 3. I also used sparkling mineral water, and it was fine. Sugar will be to taste, depending on how tart your fruit is.
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