Agua de Piña con Alfalfa y Limón Recipe-February 2024-www.zdask.com

　　When I was growing up, my sister and I often went to the market with my mom. There was a great juice stand where they made all kinds of aguas frescas and smoothies. This was my sister’s favorite one. It’s incredibly refreshing, and really good for you, too. The type of alfalfa used for these drinks resembles wheat grass and is grown abundantly in Mexico; you may be able to find alfalfa at nurseries and farmers’ markets. Pineapple is commonly mixed with a variety of green herbs. In the Yucatan, for example, it’s often blended with chaya. If you can’t find alfalfa or chaya, use a couple tablespoons of fresh mint.

Ingredients

makes 4 to 6 cups

　　1 ripe pineapple, peeled, cored, and cut into chunks

　　5 ounces alfalfa

　　1 1/2 cups water, or more if needed

　　1/3 cup freshly squeezed lime juice (about 3 limes)

　　1/2 cup sugar, or more if needed

　　2 tablespoons honey

Step 1

Put the pineapple chunks, alfalfa, and water in a blender and blend until as smooth as possible. Add the lime juice, sugar, and honey and stir until the sugar has dissolved. Taste and add more sugar if you like. If the consistency is too thick, add a little more water.

Step 2

Refrigerate until completely chilled. Serve over ice.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.