I’ve never been to a Mexican taqueria, where imposing glass jars filled with creamy-cool or fragrantly-floral aguas frescas line the counter, waiting to be ladled out for lines of eager, thirsty patrons.
But in my imagination, I’d wander up to that tiny storefront a la’ Cindy Crawford in a Pepsi commercial. My cotton tank top would cling damply to my lower back as I slowly open the door, a small bell softly jingling. The lighting would be dim, softer than the searing sun beating into the ground behind me, a lively mexican folk song playing over speakers I can’t see.
I’d pause there, at the entrance, in my perfect denim cutoffs and cowboy boots. I’m not sure why I’m wearing boots when there’s a code red heat warning outside. I guess they looked the part. What we do in the name of fashion. . . .
And coincidentally, since this is my imagination, I’m golden and lithe instead of fish-belly white, with thighs that DO NOT rub together and most certainly have no icky lumps or bumps.
I’d saunter over to the counter and my eyes would light on those jars of aguas frescas, trying to decide between flavors. They all look so lusciously cool. Do they have a Big Gulp size?
And since this is still my imagination where I don’t have to struggle with a language barrier and my terrible grasp of Spanish, each jar is succinctly labeled in English with its flavor.
Hmm. I look from one jar to another and settle on the Cherry Ginger Lime, a deep ruby liquid, promising a bite of spice and bright.
Would they garnish it with a jaunty sprig of mint? I’m not sure. Because, again, I’ve never been to a Mexican taqueria. And, unfortunately, my little fantasy ends here, because I can smell one of my neighbors cooking bacon.
But I say go for it. Make yourself a big pitcher of this. Serve it at your next cookout, icy cold and garnished with that mint. Maybe float some whole chunks of fruit.
And if you enjoy it in your saucy denim cutoffs, dusty cowboy boots, and sweaty white tank top, that’s cool, too.
Cherry Ginger Lime Agua Fresca
3 cups cherries, pitted (fresh or frozen and defrosted)
1 1-inch knob fresh ginger
2 limes, peeled
6 leaves of mint, plus more for garnish
3 tablespoons agave
1 1/2 cups water
In a blender, combine the cherries, ginger, lime, and mint leaves. Blend until the mixture is completely liquified.
Arrange a mesh strainer over a pitcher and pour the cherry mixture into the strainer, allowing the liquid to drain through into the pitcher and the solids to stay behind. Discard the solids.
Stir in the water and agave. Refrigerate until ready to serve.
Serves 4-6Pin It