Agua Fresca

(Mexican fresh fruit beverage) Aguas frescas are fresh fruit drinks that are very popular all over Mexico. These refreshing beverages are typically served from large barrel-shaped glass containers. Some of the more traditional varieties are watermelon, cantaloupe and strawberry. Makes about 2 1/2 quarts

Ingredients    
Fresh fruit (see notes), chopped coarsely -- 3 cups Water -- 6-8 cups Sugar -- 1/2 to 3/4 cup Lime juice (optional) -- 1/4 cup

Method
1. Add the fruit and 2-3 cups of the water to a blender and puree until smooth. Strain through a sieve into a large pitcher. 2. Add the rest of water, 1/2 cup of sugar and lime juice if using. Stir well and add more water and sugar as needed. Serve well chilled.

Stir in the remaining corn kernels.1/2 teaspoon Cornstarch (optional) -. 1/3 cup sugar and salt. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well. Then scrape the cobs with a knife to remove all their milk.for garnishing Method 1. or until lightly thickened. If the atol doesn't thicken to a creamy consistency. Using a sharp knife. mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon. They are a sort of thick drink often eaten with a spoon. carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. 2. sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor. 3.1/3 cup. serve it in a bowl made out of a dried calabash gourd. Strain the pureed corn through a sieve into a medium saucepan and discard the solids. then reduce heat to low and simmer for 5 minutes. 4 to 6 servings Ingredients       Yellow corn on the cob -.Atol de Elote (Salvadoran corn beverage) Atoles are very popular beverages in El Salvador with roots in Mayan cuisine.4 cups Sugar -.6 to 7 ears Water -. For ultimate effect. Pour the hot atol into mugs or small bowls. Bring the liquid to a boil over medium-high heat. or to taste Salt -. 4.3 to 4 teaspoons Ground cinnamon -. .

. and it's chocolate version. sugar or piloncillo and cinnamon in a large saucepan until smooth. The consistency of atole varies anywhere from almost porridge-like to a thin. Mexican atole is traditional at dia de los muertos celebrations.1/2 cup Brown sugar or piloncillo -. stirring constantly. thickened with cornmeal. Remove from heat. stir in the vanilla and serve hot in mugs. 4 servings Ingredients      Milk or water -. Reduce heat to medium-low and continue to stir until thickened. is popular at Christmastime. Place the saucepan over medium heat and bring to a boil. are found throughout Central America and are especially popular for breakfast. about 5 minutes.1/2 teaspoon Vanilla -. masa harina. 2.5 cups Masa harina -.1/4 cup Cinnamon -.Atole (Mexican warm cornmeal beverage) Atole (ah-TOH-lay) is an ancient Mexican beverage with origins in pre-Columbian times.champurrado.1 teaspoon Method 1. Whisk the milk or water. pourable drink. 3. Similar warm drinks.

Should make about 1 cup of puree. Bellinis make the perfect beverage for brunches and New Year's or other celebrations. Italy. this beautifully hued beverage is traditionally made with white peaches. 2. regular peaches will do. If you can't find white peaches.1 bottle Method 1. Serve in tall glasses or champagne flutes. Puree the peaches in a blender and strain through a sieve. . 4 to 5 servings Ingredients   White peaches. pitted and chopped -. Named after the Renaissance artist Giovanni Bellini. Pour in the chilled proscesso and stir gently to mix.2 large Prosecco or other sparkling white wine -. sometime in the 1930s or '40s. Add the peach puree to a pitcher.Bellini (Italian peach and sparkling wine cocktail) This refreshing cocktail was first served in Harry's Bar in Venice.

a brandy-like alcohol distilled from sugarcane juice. . each half cut into 4 wedges -.1 or 2 tablespoons Crushed ice Cachaça -. Sugar takes the edge off the lime and makes throwing these drinks back just a little too easy. Pack the glass with crushed ice and pour in the cachaça. garnish with a couple more lime wedges and serve.Caipirinha (Brazilian cachaça-lime cocktail) The national cocktail of Brazil. Put 4 to 6 lime wedges into an old-fashioned glass and sprinkle with the sugar.2 to 3 ounces Method 1. 2. Image 1 serving by randal-schwartz Ingredients     Lime. halved. Stir well. Use a muddler or wooden spoon to crush together the limes and sugar to release the lime's juice.1 Sugar -. the caipirinha (kai-pi-REE-nyuh) is a heady mix of lime juice and cachaça (kah-SHAH-suh).

" eggnog is an American invention that appeared in the late 1700s. rum or brandy and a pinch of nutmeg. . pour into individual serving glasses and sprinkle with a pinch of nutmeg.1 cup Rum or brandy -.1 teaspoon Method 1. beat the egg whites until they form soft peaks. In a large bowl. 3. this rich and creamy drink. In a clean bowl.2 cups Heavy cream or half and half -.Eggnog (American egg and cream Christmas beverage) Although descended from European winter restorative beverages. Pour into a serving pitcher and chill.4 Sugar -. whites and yolks separated -.1/2 to 3/4 cup Nutmeg -. 4 to 6 servings Ingredients       Eggs. spiked with rum. has become an American Christmas tradition. Fold the whites into the yolk-cream mixture with a spatula. Add 1 tablespoon of sugar and beat some more until they form stiff peaks. Stir in the milk. When ready to serve.1/3 to 1/2 cup Milk -. or "noggins. use a whisk to beat the egg yolks until they lighten in color. 2. cream or half and half. Add the sugar and beat until it is fully dissolved. Chill well. Over the years.

slowly sip a frappé and watch the people go by. milk and ice cubes if desired.1/4 cup Ice cubes (optional) -.2/3 cup Sugar (optional) -. Add desired amount of coffee.2 to 3 teaspoons Milk (optional) -.1 1/2 to 3 teaspoons Cold water -. Shake or blend until the mixture forms a thick and frothy foam. During hot weather Athenians lounge at street cafes. sugar and 2-3 tablespoons of the water to a cocktail shaker or blender. . Makes 1 glass Ingredients      Instant coffee (preferably Nescafé®) -. 2.Frappé (Greek iced coffee) The frappé (Φραπέ) is Greece's favorite summer drink. Pour the foam into a tall glass and stir in the remaining water and the sugar.2 to 3 each Method 1. Drink with a straw.

a salty lemonade made with preserved lemons.Lemonade (American lemon beverage) Lemonade and its basic theme of lemon juice. Makes about 2 quarts Ingredients    Lemons -. sugar and water is a popular drink around the world.6 cups Sugar -. The Vietnamese fight back the sultry heat with a tall glass of da chanh. That may or may not be true. People in the Middle East have slaked their thirst with orange-blossom-scented lemonade for centuries. Adjust flavor with more lemon juice or sugar and chill well before serving. . Pour in the water and sugar and stir well to until the sugar is completely dissolved.3 to 5 Cold water -. Squeeze lemons and pour the juice into a 2-quart pitcher. Drop one or two of the squeezed halves into the pitcher and pound gently with a wooden spoon to release the lemon oils. It is a summertime favorite in the United States. 3.3/4 cup Method 1. where ramshackle stands selling glasses of the sweettart beverage are a favorite way for children to earn a little spending money. Indians and Pakistanis enjoy nimbu paani. 2. or lemon water. or with chanh muoi. And the people of Papau New Guinea have their own version called muli wara. The French call lemonade citronnade and claim to have invented it in the Middle Ages.