Blackberries and Lemongrass Agua Fresca

BY Miguel Valdez
August 22, 2017

Breakfast

Photography by Sam Wells for Edible San Diego

Blackberries and Lemongrass Agua Fresca

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Aguas frescas (Spanish for “fresh waters”) might be the ultimate sipper. Refreshing, light and packed with fruit (or sometimes veggies!) they’re a tasty way to take full advantage of the bounty of spring and summer produce at its flavor peak.

Most recipes are simple and straightforward, but if you’re looking to up your game this season, this recipe from Chef Miguel Valdez of The Red Door and The Wellington is sure to satisfy.

Ingredients

SERVES 8—10

LEMONGRASS SIMPLE SYRUP

1 stick lemongrass
¾ cup water
¾ cup agave

FOR THE DRINK

4 cups blackberries with 2–4 cups water to blend
8–10 cups water
¼–½ cup fresh lime, to taste
1 pinch salt

Instructions

Lemongrass simple syrup
Use a wooden rolling pin or tenderizer to beat and smash the lemongrass. Bring the water and agave to a boil in a small saucepan and add the lemongrass.
Remove from heat and cool completely. Strain and discard the lemongrass.
For the drink:
Purée the fruit and water in batches, then strain to remove any seeds or pulp, using a fine sieve or cheesecloth.
Add the simple syrup to the strained liquid and dilute with 8–10 cups water. At this point you can adjust the drink to your liking, adding additional agave or water as desired. Serve over ice with sliced lemongrass and blackberries for garnish.
Note: Fresh blackberries give the beverage more flavor, but you can also substitute frozen berries.