Lágrimas De La Virgen Beet Agua Fresca With Fruits Recipes

LáGRIMAS DE LA VIRGEN (BEET AGUA FRESCA WITH FRUITS)

Lágrimas de la Virgen (Beet Agua Fresca With Fruits) image

The literal translation of the name of this drink is "the Virgin's tears," as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it's quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it's a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.

Provided by Fany Gerson

Yield 12 cups

Number Of Ingredients 8

Ingredients

4 red beets
8 cups water
1 cup sugar
1 small apple (Fuji or McIntosh), peeled and diced
1 banana, diced
1 small orange, peeled and diced
4 leaves romaine lettuce, cut into thin strips
Juice of 1 lime

Steps:

Peel the beets. Cut them into chunks and pass them through a juicer.
Combine the water and sugar in a pitcher and stir until the sugar has dissolved. Add the beet juice.
Refrigerate until completely chilled. Add the apple, banana, orange, and lettuce, then stir in the lime juice (which will help prevent the fruit from browning). Serve chilled over ice, if desired.
Alternately, divide the mixed diced fruit among the glasses; place the beet water in a pitcher for guests to pour over.

LáGRIMAS DE LA VIRGEN

Lágrimas de La Virgen image

The literal translation of the name of this drink is "the Virgin's tears," as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it's quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it's a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.

Yield makes about 12 cups

Number Of Ingredients 8

Ingredients

4 red beets
8 cups water
1 cup sugar
1 small apple (Fuji or McIntosh), peeled and diced
1 banana, diced
1 small orange, peeled and diced
4 leaves romaine lettuce, cut into thin strips
Juice of 1 lime

Steps:

Peel the beets. Cut them into chunks and pass them through a juicer.
Combine the water and sugar in a pitcher and stir until the sugar has dissolved. Add the beet juice.
Refrigerate until completely chilled. Add the apple, banana, orange, and lettuce, then stir in the lime juice (which will help prevent the fruit from browning). Serve chilled over ice, if desired.
Alternately, divide the mixed diced fruit among the glasses; place the beet water in a pitcher for guests to pour over.
If you don't have a juicer, put the unpeeled beets in a baking pan, cover with foil, and roast at 375°F until fork-tender. Let sit until cool enough to handle, then peel them with your hands (the skins will slip off easily). Blend the roasted beets with some of the water. Proceed with the recipe as written.

CANTALOUPE AQUA FRESCA WITH BEET SWIRL

Cantaloupe Aqua Fresca with Beet Swirl image

Sold at Mexican street stands in large, clear barrels-the better to show off their festive colors-_agua frescas_, or "fresh waters," can be made with all kinds of fruits and herbs, the riper the better. Here, Feniger tops a traditional cantaloupe cooler with a decorative swirl of vivid beet purée. Roasting the beet heightens its sweetness and intensifies its color.

Provided by Susan Feniger

Yield Makes 12 drinks

Number Of Ingredients 5

Ingredients

1 small red beet (1/4 pound), scrubbed
1 (6-pound) ripe cantaloupe, peeled, seeded, and chopped (12 cups)
4 cups cold water, divided
1/4 cup fresh lime juice
1/4 to 1/3 cup plus 1 tablespoon sugar, divided

Steps:

Preheat oven to 425°F with rack in middle.
Wrap beet in foil and put in a small 4-sided sheet pan, then roast until tender when pierced with a knife, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
While beet roasts, purée cantaloupe, 3 cups water, lime juice, and 1/4 to 1/3 cup sugar (to taste) in 3 to 4 batches in a blender until very smooth, about 1 minute per batch. Chill agua fresca until cold, about 2 hours.
Peel and chop beet, then purée with remaining cup water and remaining tablespoon sugar in cleaned blender until smooth. Chill beet purée until cold, about 2 hours.
To serve, pour agua fresca over ice in tall glasses, then dollop 1 Tbsp beet purée on top of each drink, swirling it decoratively with a spoon.

AGUA FRESCA

Agua Fresca image

Provided by Rick Martinez

Categories beverage

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fresh fruit, such as cantaloupe, seedless watermelon, strawberries, pineapple or mango, peeled, seeded and cut into 2-inch pieces
1/4 cup sugar, plus more if needed
Pinch kosher salt
Fresh lime juice, if needed
Ice, for serving

Steps:

Put the fruit, sugar, salt and 1 cup cold water in a blender and puree until completely smooth. Taste and season with sugar to make it sweeter or lime juice to make it more tart if needed. Transfer to a large pitcher and stir in 4 cups cold water. Serve cold over ice.

AGUA FRESCA DE PITAYA (DRAGON FRUIT)

Agua Fresca de Pitaya (Dragon Fruit) image

Pitaya, also known as dragon fruit, comes in various colors, from white to red to yellow. Any one of them will do in this agua fresca. No need to remove or strain out the seeds since the blender will almost pulverize them. Freshly squeezed lime juice is used for a more authentic Mexican agua fresca but lemon juice can also be used. Serve cold and over ice.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

2 pitayas (dragon fruit)
1 ½ cups water
¼ cup lime juice
6 packets stevia sugar substitute (such as Truvia®)
1 cup ice cubes, or as needed

Steps:

Cut pitayas in half and scoop out flesh. Combine pitaya, water, lime juice, and sugar substitute in a blender; blend until smooth.
Fill 2 glasses with ice and pour agua fresca over ice.

Nutrition Facts : Calories 95.7 calories, Carbohydrate 29.3 g, Fat 1 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 1 g, Sodium 5.9 mg, Sugar 0.5 g

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