Hey Mamas-To-Be, Stay Hydrated With Delicious Aguas Frescas!

Aguas Frescas are the perfect pregnancy drink (second only to fresh pure coconut water). We have been having a very long hot summer here in NYC, so I’ve been stressing proper hydration more than ever with my doula and childbirth education clients. One reason is because dehydration is a common cause of what is called “uterine irritability.” With uterine irritability you can feel like you’re having labor contractions, when in fact you’re simply dehydrated. I wrote about this in a my blog post Tips for a Holistic Pregnancy and Birth, so please go there to refresh yourself on the key points.

As I mentioned, coconut water is typically my go-to beverage, but after the number of weeks we’ve had of steamy weather, it’s time to switch it up a bit. Enter Aguas Frescas! Here are some great recipes and links to help you whip up something delightful to quench your thirst. For the optimal pregnancy drink you should add a little good quality salt (like Himala Salt) to the recipes (some of them already have it), and you probably want to skip the alcohol (which can be dehydrating) when hydration is your goal.

Popular blog The Kitchn describes Aguas Frescas like this:

from TheKitchn.com

In their purest form, agua frescas are simply blended fruit, water, and a little lime – the essence of summer fruit, sipped through a straw. Adding an herb-infused simple syrup (and maybe a splash of vodka) opens a world of inventive flavor possibilities.

The key is to use the ripest fruit you can find. Taking my cue from the agua fresca vendors around New York this week, that meant watermelon, cantaloupe or honeydew, with pineapple, mango and peach appearing later in the summer.

Simply throw your fruit of choice in a blender with some water, sweeten to taste and serve. If you’re working with a fibrous fruit like pineapple (or if you’re the type of person that buys pulp-free OJ), go ahead and strain after blending, but you’ll lose the lovely froth.

Using simple syrup is an optional step – you could easily swap in honey or agave nectar. But making the syrup is quick, and lets you get creative. After the syrup has come to a boil and the sugar has completely dissolved, throw in your favorite herb, like mint, basil, and lavender. Fifteen minutes later, you’ll have a delicate, fragrant infusion for a signature agua fresca.

And here is one of the great recipes from the Kitchen:

Honeydew-Basil Agua Fresca

serves 4

• 1 honeydew
• 2 cups cold water
• 4 teaspoons lime juice
• 2 tablespoons basil-infused simple syrup or agave nectar

For the simple syrup: Mix 1/4 cup water with 1/4 cup sugar. Bring to boil over medium-low heat and simmer, without stirring, until all sugar is dissolved (about three minutes). Remove from heat, add 1 tablespoon chopped fresh herbs (I used lemon basil for its fantastic citrus scent, but you could also use regular basil or mint). Let steep for 15 minutes until flavor has infused the syrup.

Blend all ingredients, adjusting sweetness as needed. Strain through a mesh strainer or cheesecloth (optional). Serve over ice.

The blogger behind one of my favorite food blogs, SmittenKitchen.com, wrote a post about Melon Aguas Frescas last year when she was 35 weeks pregnant. I thought that was a pretty cool synchronicity and definitely warranted her creation a spot in this Aguas Frescas post.

Smitten Kitchen's Melon Agua Fresca. Click the pic to go to the blog for more information. Photo credit SmittenKitchen.com.

from smittenkitchen.com

Melon Agua Fresca

Adapted from Gourmet, August 2009

Makes 8 drinks in 10-ounce glasses

• 1 (4-pound*) cantaloupe or honeydew melon, seeded and cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups water
• 1 to 2 tablespoons fresh lime juice
• 1 tablespoon sugar (optional, I skipped this)
• 1/4 teaspoons salt
• 1 quart chilled club soda or seltzer
• Garnish: lime wedges or melon slices

Purée melon in batches with water in a blender or food processor, however, if you use the latter be extra careful as the food processor does not excel in handling large amounts of liquid.

Transfer to a colander lined with a kitchen towel (not terry cloth) or fine cheesecloth set over a deep bowl and let drain about one hour. Gather ends of towel and very gently squeeze any remaining juice from melon, then discard solids. Stir in lime juice, sugar, and 1/4 tsp salt and chill for another hour.

Divide among 8 (10-ounces) glasses and top off with club soda. Or vodka. Look, I know some of you are going to anyway; just don’t forget to share.

Do ahead: Drinks, without club soda, can be made 4 days ahead and chilled. Add soda just before serving.

* My cantaloupe weighed 2 pounds, my honeydew weighed 7 1/2. I suppose that perfect four-pound melon specimens exist, just certainly not where I shop!

Lastly, I am sharing two amazing recipes from Matt from MattBites.com, the man behind the beautiful photo that kicked this post off. You should really click through and read his entire post. His love for Aguas Frescas is impressive and  a delight to read.

from mattbites.com

Pineapple Ginger Agua Fresca

It’s so interesting to me how pineapple and ginger become light and delicate without losing their flare when diluted with plenty of ice and water. This is a gorgeous drink and perhaps my favorite. These drinks are made in two parts: simple syrup and then blended fruit.

Ginger Simple Syrup

• 3/4 cup sugar
• 3/4 cup water
• 3 pieces of fresh ginger cut into coins

Bring water and sugar to a boil and then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.

For the Drink

• 4 cups fresh pineapple with 2-4 cups of water to blend
• 8-10 cups of water

Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.

Cucumber Lemongrass Agua Fresca

Ah, my heart be still! This is a beautiful flavor and elegance in a glass. I love the color and freshness of these flavors together. Again, you’ll be doing this in two parts: a lemongrass simple syrup and pureed cucumbers.

Lemongrass Simple Syrup

• 3/4 cup sugar
• 3/4 cup water
• 4 pieces of lemongrass, smashed and chopped

I use a wooden rolling pin to beat and smash the lemongrass. Bring the water and sugar to a boil and then add the pieces of lemongrass. Remove from heat and let cool completely. Strain and discard the lemongrass.

For the Drink

• 4 cups of chopped english cucumbers (skin on) with 2-4 cups of water to blend
• 8-10 cups of water
• 1/4–1/2 cup fresh lime, to taste
• Pinch of salt

Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.