Sold at Mexican street stands in large, clear barrels—the better to show off their festive colors—agua frescas, or "fresh waters," can be made with all kinds of fruits and herbs, the riper the better. Here, Feniger tops a traditional cantaloupe cooler with a decorative swirl of vivid beet purée. Roasting the beet heightens its sweetness and intensifies its color.
Agua fresca and beet purée can be made 1 day ahead and chilled separately.
Recipe information
Total Time
3 1/2 hr (includes chilling)
Yield
Makes 12 drinks
Ingredients
Preparation
Step 1
Preheat oven to 425°F with rack in middle.
Step 2
Wrap beet in foil and put in a small 4-sided sheet pan, then roast until tender when pierced with a knife, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
Step 3
While beet roasts, purée cantaloupe, 3 cups water, lime juice, and 1/4 to 1/3 cup sugar (to taste) in 3 to 4 batches in a blender until very smooth, about 1 minute per batch. Chill agua fresca until cold, about 2 hours.
Step 4
Peel and chop beet, then purée with remaining cup water and remaining tablespoon sugar in cleaned blender until smooth. Chill beet purée until cold, about 2 hours.
Step 5
To serve, pour agua fresca over ice in tall glasses, then dollop 1 Tbsp beet purée on top of each drink, swirling it decoratively with a spoon.
