This is a great way of making a base for both non-alcoholic and alcoholic cocktails. Any soft/berry type fruit can be used. Strawberries and raspberries are always great; cranberries are fantastic for Christmas and Valentine’s day. I’m partial to redcurrants and blackberries, but you have to be careful in terms of sweetness (I like mine on the sour side). This is also great made with watermelon, peaches, nectarines, mangoes or plums (just remember to pit them before use). I’m adding pickle juice here as it lifts the flavour of the final mixture and makes it taste a little more ‘adult’; but its use is entirely optional.
5/-/10
Ingredients:
350g (12 oz) fruit of your choice (raspberries, strawberries, cranberries, blackberries, redcurrants, black-currants etc)
2 bunches fresh mint (leaves and stems), coarsely chopped
750ml (3 cups) water
1 tbsp pickle juice
Fresh fruit, to garnish (optional)
Fresh mint tips or leaves, to garnish
Method:
Combine the fruit, water, pickle juice and mint in a blender. Pulse to chop then process until smooth. Blend for at least 3 minutes then pass the liquid through a fine-meshed sieve, a fine-meshed sieve lined with cheesecloth, a jelly bag or a cheesecloth bag into a jug.
Chill in the refrigerator for at least 2 hours. Note that you may get fine bits of fruit coming through into the jug. Don’t worry about these, just remember to stir your drink before serving.
Here are some suggestions of drinks you can prepare:
The simplest is just to mix the Berry Agua Fresca with 750ml (3 cups) chilled water. Serve as is as a refreshing drink or garnish with fruit and mint sprigs as a mocktail.
For a more fancy version of the above substitute sparkling water for still and serve in champagne flutes or in tumblers with garnish.
For an alcoholic version serve as a Buck’s fizz (mimosa). Pour 3 tbsp of the Berry Agua Fresca into a champagne flute then top with your favourite Champagne, Prosecco, Cava or Methode Cap Classique. Garnish with fresh fruit and a sprig of mint then serve.
