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  • Jefferson Adams
    Jefferson Adams

    Strawberry Agua Fresca (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

      Strawberries have rarely been as refreshing as in this delightful Agua Fresca.


    Caption: Fresh strawberries make a thirst-quenching delight in this delicious Agua Fresca. Photo: Eric Heath

    Celiac.com 05/31/2017 - Anyone who has ever been to Mexico or to a good Taquería likely knows the joys of a good aqua fresca. For those who don't know, aqua fresca is a delicious fruit beverage, not unlike lemonade, but made with fruits like pineapple, strawberry, lime, hibiscus, and cantaloupe. Simple, delicious and thirst-quenching on a hot day, or with a spicy meal, aqua fresca is sure to please both kids and grown-ups. This version is made with strawberries, which makes it aqua de fresas.

    Ingredients:

    • 4 cups strawberries, sliced
    • 1 cup white sugar
    • 8 cups cold water
    • 2 limes, cut into wedges

    Directions:
    In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water.

    Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours.

    Pour the strawberry mixture into a blender.

    Blend on high until smooth.

    Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.

    Add 7 cups of cold water to the blended strawberries and mix well.

    Chill in fridge first for 30 minutes, or pour over ice and serve garnished with lime slices or mint leaves.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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