Your eyes are not deceiving you. I’m posting a cold beverage on a sub-30F day here in NYC. If you think I’ve lost my mind, you’re late to the party—I’ve been known to make ice cream in February.
The truth is that a small miracle occurred a couple of weeks ago when I managed to find better-than-decent ruby red grapefruit for a third time this winter, something that’s virtually unheard of in New York. I’m lucky to find quality grapefruit once per year (see here, here, and here), so three times is just…well, it’s making my inner Texan very happy. I try to keep that part of myself under control, but it’s very difficult around good South Texas citrus (and enchiladas), so here we are.
Sparkling Grapefruit-Lime Aguas Frescas are exactly what I want in these last weeks of winter. They’re a fruity, bright, seasonal, sippable reminder that there will soon be a day when I can leave my coat at home. If you’ve never heard of an agua fresca, it’s just a combination of fresh fruit, sugar, and water. I made a Spicy Mango version last summer that’ll knock your socks off, and I’m excited to be adding a wintry version to my repertoire today ❤ 
As their name states, these aguas frescas are made with fresh-squeezed grapefruit and lime juices. They’re mixed together in a pitcher (or a big measuring cup, if you’re me) and sweetened to taste with a little simple syrup. I don’t care for super-sweet beverages in general, so I tend to limit the syrup to 1/3 cup for the entire batch, but feel free to sweeten to your heart’s content.
You’ll also need simple syrup for salting the rims of your glasses. Salt is totally dreamy with both grapefruit and lime, so this is one lily worth gilding. Just dip the rim of each glass into a dish of simple syrup and then into salt. Voila! A salted rim 🙂 I used regular Kosher salt here, but anything slightly coarse will do.
Add a few ice cubes to each of your salt-rimmed glasses and then fill them 3/4 full of the juice mixture. Most aguas frescas are blended with regular cold water, but I like to top these off with a little sparkling water. I use Topo Chico and love the subtle fizz it provides.
Aren’t these fun?! I love their bright color and fresh, tangy flavor, and those salted rims, of course. They remind me a lot of a Salty Dog cocktail (aka grapefruit + vodka/white tequila + salt), but without the booze. I may or may not have taken to calling these Salty Schnauzers 🙂 
You may, of course, add liquor to the mix, but as someone who doesn’t drink anymore, I’m always thrilled when there’s an alcohol-free option that isn’t soda, juice, or plain seltzer. I may be sober, but that doesn’t mean I only drink boring drinks.
Nope. I don’t do boring.
Sparkling Grapefruit-Lime Aguas Frescas
makes about 6 servings
2 1/2 cups fresh ruby red grapefruit juice (about 3 large grapefruits)
1/2 cup fresh lime juice (about 2-3 large, juicy limes)
1/3-1/2 cup simple syrup* (method in recipe notes)
ice
12 ounces sparkling water (I like Topo Chico)
For the salted rims:
1/4 cup Kosher or other coarse salt
1/4 cup simple syrup
In a pitcher or large (4+ cup) liquid measuring cup, stir together grapefruit and lime juices and simple syrup. Set aside.
Salt the rims of the glasses. Put simple syrup in a wide, shallow bowl. Make a bed of salt on a small plate. Working with one small glass at a time, dip the rim of each glass into the simple syrup and then into the salt. Repeat with remaining five glasses.
Place a few ice cubes in each glass. Fill 3/4 full with juice mixture and top each with a little sparkling water. Drinks will fizz (but not overflow) when mixture hits the salt rim. Serve immediately.
Aguas frescas will separate slowly as they sit; counteract this with a light stir. Any leftover juice mixture will keep covered in the refrigerator for a day or so.
Note: To make simple syrup, combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a simmer, stirring frequently, until sugar has dissolved (about 5 minutes). Remove from heat. Let cool for 5-10 minutes before using. Leftovers can be kept in a sealed container in the refrigerator.
New York City has reached a level of heat and humidity that can only be solved with one big cleansing thunderstorm. The trouble is, we don’t really get thunderstorms in New York City—maybe three times a year, and they’re never as spectacular as the storms in Texas.
I had forgotten all about watching thunderstorms until I visited my older sister last summer. We had spent all morning boating on Lake Austin, where it was sunny and very hot (because Texas). By time we all got home and cleaned up though, the skies were ominous and the air was so thick, walking outside was more akin to swimming than anything else (because Texas).
When thunder started cracking, my sister broke out the blender, made some watermelon aguas frescas, and shuffled us all (three geriatric dogs included) out onto the covered porch to watch the storm. I don’t remember what we talked about out there, but I know I’ll remember watching that storm with (almost) all my favorite people and those cool lime-scented watermelon aguas frescas for a long time.
But back to aguas frescas. I should probably explain what they are. That’s a good place to start, right? Aguas frescas are a blended beverage made of water, ripe fresh fruit, and sugar, that are popular in Mexico and parts of the U.S. They’re super refreshing and make for a great non-alcoholic option on hot summer days.
Spicy Mango Aguas Frescas begin with a jalapeño simple syrup. This is the most difficult part of the entire process. Heat equal parts sugar and water with two split jalapeños until the sugar has dissolved.
Let it steep until the syrup has a good amount of heat…
…and strain it out.
So, yeah, not difficult at all. This recipe makes more than you’ll need for aguas frescas, but you can keep jalapeño simple syrup in the fridge for weeks on end. It goes well in cocktails and mocktails too—you won’t have any trouble finding excuses to use this combination of sweetness and heat, I promise.
Pour 1/2 cup of your jalapeño simple syrup into a blender, along with some fresh lime juice, water, and 3 cups of fresh mango chunks.
Blitz it all until smooth…
…and strain out the pulp.
Pour it over ice and garnish with lime slices. And maybe some of those paper straws you bought at Target four years ago and keep forgetting about.
If you love mango and sweet heat, this is the drink for you. Spicy Mango Aguas Frescas have a rich, sweet mango flavor and a bit of a kick from the jalapeño simple syrup, while the lime and water balance it all out. This is what summer tastes like. For me, anyway.
We have storms in the forecast later this week. I’d love to invite you all over to watch them and drink some Spicy Mango Aguas Frescas on a covered porch, but this is New York and nobody watches storms. Also, I don’t have a covered porch.
e2 bakes brooklyn 