After my very happy experience with Cantaloupe Agua Fresca, I’ve decide to experiment more this year. I live in New York City, distinguished for its impeccable water. As good as it is, often I crave something more. “More” for me has meant lemonade but that beverage is sugar intense. I need something “in the middle.”

Agua frescas are definitely less sugar packed than lemonade and quite delicious. To find recipes, at least to get started on an agua fresca journey, you can surf the web. When you do that, for blackberries as an example, you’ll find high variation in the relative quantities of ingredients. I’ve seen a spectrum recipes with, for the nominal amount of 1 ½ cups of berries, a call for 8 cups of water or 4, a tablespoon of sugar or a full ½ cup.

In my versions of agua frescas, both this one and the ones that will follow, I’m going to side on intensifying flavor. I will tend to use less water. To be healthy, I will start with a low amount of water. If you do want just a tad more sweetness, then in your freshly poured glass you can add a teaspoon or two of sugar to meet your personal satisfaction.

Look for the “Agua Fresca of the Week” here at Suzi’s Blog.


Blackberry Agua Fresca

Yield: serves 4


  • 1 ½ cups blackberries [fresh or frozen]
  • 4 cups of water
  • ½ cup simple syrup
  • Juice of 1 large lemon


Put the berries and water in a blender — better a Vitamix. Process until very smooth and the berries are liquefied: 1 to 2 minutes.

Strain the liquid through a fine mesh sieve into a bowl. Even a Vitamix will have some residue that you do not want in your “water.”

Into the bowl, add the simple syrup and lemon juice. Pour into a container, cover, and refrigerate for at least 2 hours.

Source: Brian O’Rourke

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/60th second at ISO‑2000