Sweet Life Disclosure: This is a sponsored post with the Hass Avocado Board. Thank you for supporting the companies I collaborate with to bring you exciting new recipes. Video By Gerald Flores.
I love making aguas frescas. They are light, fruity, refreshing plus I find it a thrill to try out new combinations with each new season. Agua Fresca (fresh waters) are light-bodied drinks made from fresh fruits, vegetables, herbs and grains. You can find them sold at local mercados throughout Mexico and are pretty popular here in South Texas.
A tall glass of agua fresca is a great option for breakfast, lunch and is always a hit at fiestas. These colorful waters are easy to make at home, using fresh fruits and vegetables plus you can control the sweetness. I find pre-made agua fresca mixes sold at the supermarket are overly sweetened and lack flavor.
Today I want to share with you a vibrant agua fresca made with melon and avocado. I adore avocados and use them often in my daily meals. With eggs for breakfast to sliced avocado on my salad for lunch to a pre-dinner snack of guacamole avocados are a family favorite. So naturally they would soon make an appearance in an agua fresca. This melon avocado agua fresca is one of the best combinations I have sipped.
Did you know avocados are a good source of fiber and folate per 50g serving and avocados are a nutrient-dense fruit that can contribute to the nutrient quality of your diet? This makes me love avocados even more. Avocados contain 150 mg of potassium per serving, nearly 20 vitamins, minerals and nutrients. Talk about a wise move on my part to add avocados to my agua, way to go avocados!
I teamed up with Hass Avocado Board to film a short video featuring one of their delicious recipes. Of course I chose the tasty melon-avocado agua fresca. This quick and easy recipe only requires a blender to make agua frecsca.
And to celebrate all the amazing health benefits of avocado the Hass Avocado Board has graciously offered to offer one of my readers an amazing giveaway worth $200.00. Enter below to win:
- For Spiced Fruit Syrup
- 2 cups water
- 1 cups Wholesome Organic brown sugar
- 2 teaspoons simply organic vanilla extract
- 1 teaspoon simply organic ground ginger
- 1 container Sprouts Dried compote fruit
- 1 small container of Sprouts’ dried cranberries
- 1 small container of Sprouts’ dried Bing cherries
- 2 cups fresh cranberries
- 2 apples diced
- 2 pears diced
- ½ pomegranate
- For Spiced Thanksgiving Sangria
- 1 bottle of red wine
- 1 batch spiced fruit syrup
- 1 cup cranberry juice
- 3/4 cup Cointreau
- ½ cup brandy
- Coconut Sugar Dusted Cranberries
- 2 cups wholesome organic coconut sugar
- 2 tablespoons wholesome agave
- 1 cup water
- 4 cup fresh cranberries
- For spiced syrup: Place water, brown sugar, vanilla extract and ground ginger in a saucepan, bring to a boil. Remove from heat, add both dried and fresh fruit to saucepan and allow to infuse for 1 hour. Place in fridge until ready to make sangria.
- For Spiced Sangria: Combine all ingredients in a punch bowl. Cover and refrigerate until ready to serve, at least 4 hours. Serve chilled garnished with sugar dusted cranberries.
- For Coconut Sugar Dusted Cranberries: In a saucepan over low heat, combine 1 cup coconut sugar agave and water, stirring until dissolved. Bring to a simmer, add cranberries and stir to coat cranberries. Simmer for 3 minutes, you do not cranberries to pop. Remove from heat; allow to cool. Once cranberries have cooled, roll in remaining coconut sugar. Use sugared cranberries to garnish sangria.