Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • 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.

    Strawberry Agua Fresca (Gluten-Free) - Fresh strawberries make a thirst-quenching delight in this delicious Agua Fresca. Photo: Eric Heath
    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

    Celiac.com Sponsor (A12):
    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Ingredients:
    2 pounds tomatillos
    1 tablespoon vegetable oil
    1 cup chopped onion
    1/3 cup chopped cilantro
    1 teaspoon cumin
    1 ½ teaspoon sugar
    ½ teaspoon salt
    1 ½ cup chicken broth
    ½ cup heavy cream
    Directions:
    Clean and slice tomatillos in half and broil 7 - 9 minutes turning once until browned. Sauté onions in the oil. Add tomatillos, onions, cilantro, cumin, sugar and salt into a blender. Blend. Pour into a saucepan over medium heat. Heat for 5 minutes--stir often. Add cream and broth and heat an additional 5 minutes and stir often.


    Jefferson Adams
    I like to think of eggs as a “chameleon food;” dress them up any which way you’d like, and they make an excellent breakfast, lunch, or dinner. The same goes for this spicy
    Mexican spin on ordinary sausage and eggs.
    Canned beans are an okay substitute but Serrano chilies are small and don’t take long to roast. You can remove the seeds to reduce the heat, but the flavor from fresh roasted chilies adds a smoky dimension to the dish. Leftover rice can also be added in with the beans and chilies for added texture and filling, but to prevent the eggs from getting too dry, I would add another medium sized tomato. This is a simple recipe but serving it family style alongside a basket of tortillas creates a charming authenticity.
    Ingredients:
    4 large eggs
    ½ pound chorizo sausage,...


    Jefferson Adams
    These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
    You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.
    Ingredients:
    For Salsa:
    1 avocado, cut into chunks
    4 tomatillos, husked and roughly chopped
    1 small red onion, roughly chopped
    2 small jalapeños, chopped
    1 clove garlic, crushed
    1 teaspoon salt
    ⅓ cup cilantro leaves
    For Tacos:
    1 pound medium shrimp
    1 tablespoon chili powder
    1 teaspoons salt
    1 teaspoon pepper
    2 tablespoons oli...


    Jefferson Adams
    This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show.
    Ingredients:
    1 2-pound flank steak
    Juice from 3 limes, plus 1 teaspoon zest
    Juice from 1 orange, plus 1 teaspoon zest
    3 scallions, roughly chopped
    5 cloves smashed garlic, divided
    1 teaspoon Dijon mustard
    2 anchovy fillets
    3 tablespoons balsamic vinegar
    1 cup fresh parsley, loosely packed
    1 cup cilantro, loosely packed
    1 cup basil, loosely packed
    About 1 cup olive oil, divided
    Salt and pepper to taste

    Directions:

  • Recent Activity

    1. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    2. - AlyO replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    3. - trents replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    4. - knitty kitty replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    5. - trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      2

      25 year biopsy confirmed/ate pizza with no ill effects?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,460
    • Most Online (within 30 mins)
      7,748

    BrittanyH
    Newest Member
    BrittanyH
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...