Lime Agua Fresca

We were fortunate enough to spend Father's Day with my father-in-law this year. It was great to get three generations of Armando Ramos all in one room.

His wife is an amazing cook and on top of the seafood soup, braised beef tacos, two salsas, and an entire separate three-course meal for the kids, she made two types of agua fresca, lime and mango. The mango was sweet, thick and luscious and the lime was zingy, tart, refreshing—we downed the entire pitcher upon arrival.

As I watched her make another round I thought to myself, I am never squeezing lemons for lemonade again. It was ridiculously easy, and so much better. She cut the limes into small pieces and put them in the blender skin and all.

Added the sugar and water, blended it up until the peel was pulverized then strained out any leftover bits.

The lime peel adds so much more flavor than the juice alone ever could. I plan on making lemonade this way and I bet a citrus combo would be equally delicious. The only important thing to remember when serving this is it is meant to be consumed right away. The peel gets bitter the longer it sits, so blend it up and drink it down.

Lime Agua Fresca
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Makes 4-6 servings

2 large limes, washed
1/2 cup granulated sugar
3 cups ice water

Cut limes into sixths and put in a blender, peel and all, with the sugar and ice water. Blend until peel is completely pulverized. Strain into a pitcher and serve over ice.