Agua Fresca Recipes from Doña Tomás


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Image courtesy of Doña Tomás

One of these days, it's bound to warm up and feel almost like summer. Oh, who are we kidding? No, it's not.

Nonetheless, the mixologists at Oakland's Doña Tomás have optimistically devised some refreshing aguas frescas, which are depicted above -- and they've generously shared their recipes with Feast Bay:

 

Blood Orange

1 cup fresh squeezed blood orange juice

2 cups cold water

1/4 to 1/3 cup simple syrup (taste and add to desired sweetness) 

Stir and serve over ice.

 

Cucumber Lemon

4 - 6 inches of cucumber, sliced and blended with a splash of water

1/3 cup of lemon juice

1/4 - 1/2 cup simple syrup (taste and add to desired sweetness)

2 cups cold water

Stir and serve over ice.

 

Strawberry 

6 large strawberries, hulled and blended with a splash of water

1/3 cup simple syrup

2 cups cold water

Stir and serve over ice.

 

Jamaica

1/2 cup dried hibiscus flowers

3 1/2 cups boiling hot water

1/4 cup lemon juice

1/4 - 1/3 cup simple syrup

Soak hibiscus flowers in hot water for 10-20 minutes. Strain and discard soaked flowers. Mix with lemon juice and simple syrup. Serve over ice. 

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