Aguas Frescas Recipe (3 Flavors!)

This aguas frescas recipe is refreshing, easy to make, and endlessly customizable. Whether you’re using watermelon, cantaloupe, or pineapple, all you need is fruit, water, and a little sweetener (if you want it).

If you love aguas frescas, you'll love Blueberry Lemonade, Iced Green Tea Lemonade, or Hibiscus Strawberry Refresher — all naturally sweetened, fruity, and ice-cold!

If you’ve ever walked through a market in Mexico and spotted those massive glass jugs filled with colorful drinks — you know the ones — this is it.

I first tried aguas frescas on a family trip to Mexico, sold by street vendors who made blending fruit and water feel like an art form. No preservatives. No concentrates. Just ripe fruit, cold water, a squeeze of lime, and love.

Back home, it’s what I make when the fruit on the counter is about to turn and I want something refreshing with no fuss. This homemade agua fresca recipe is light, easy, and endlessly adaptable — perfect for summer gatherings, casual dinners, or a pitcher in the fridge.

Why this recipe works 

• Ripe fruit = built-in sweetness: Using fruit at its peak ripeness means you often don’t need added sugar, or just a touch.
• Straining optional: You get the choice: a smooth juice-like finish or a pulpier drink with more fiber and body.
• No special equipment required: Just a blender. A fine mesh sieve or nut milk bag is nice, but not essential.
• Naturally sweetened: Works with maple syrup, agave, cane sugar, or no sweetener at all if your fruit is just right.
• Endlessly adaptable: Once you learn the base ratio, any fruit works — watermelon, pineapple, cantaloupe, strawberries, mango, even cucumber.
• Balance: A touch of lime juice and a pinch of salt helps round out the fruit mixture and brings out natural sweetness.
• Fast and fridge-friendly: Done in 5–10 minutes and stays fresh for 2–3 days in the fridge.

Ingredients you need

This is less of a strict recipe and more of a method. Once you get the ratio down — about 4 cups chopped fruit to 4 cups cold water (adjusting to get the right amount of sweetness and texture). Here’s what you’ll need to get started:

Base formula (for any flavor)

• 4 cups chopped fruit – your favorite fruits 
• 4 cups cold water – filtered or from the fridge
• 1–2 tablespoons lime juice – optional, but a touch of lime adds a nice bright finish
• Sweetener to taste – maple syrup, agave, or honey if you’re not vegan

Fruit options to try:

• Watermelon – no straining needed unless you want it smoother
• Pineapple – strain this one for a silkier texture
• Cantaloupe – mellow, naturally sweet, and great with mint or lime

You can mix and match or even toss in extras like cucumber, mint, or a pinch of chili powder if you’re feeling bold.

How to make these Aguas Frescas 3 ways (step-by-step)

Find the complete recipe with measurements in the recipe card below.

1. Watermelon Agua Fresca

Chop ripe watermelon into chunks (seedless or remove the seeds).

Blend with cold water until smooth.

Taste it. If it needs sweetness, stir in sweetener or a drizzle of maple or agave. Add lime juice if you like a tart contrast and a pinch of sea salt for balance.

2. Pineapple Agua Fresca

Chop pineapple into chunks.

Blend with cold water until fully pureed.

Strain through a fine mesh strainer or nut milk bag to remove the fibrous pulp.

Sweeten to taste and add lime if desired. Add a pinch of sea salt for balance.

Pour over ice and sip immediately, or chill in the fridge.

3. Cantaloupe Agua Fresca

Scoop out seeds and chop cantaloupe.

Blend with cold water until smooth

Strain if you prefer a lighter texture.

Stir in sweetener and lime juice if needed. Add a pinch of sea salt for balance.

Serve cold, with ice and a sprig of mint if you’re feeling fancy.

Optional: Rim your glasses with Tajin or chili-lime salt for an extra flavor pop.

In the kitchen tips

• Use ripe fruit: Underripe fruit = dull flavor and more added sugar. Soft, fragrant, peak-season fruit blends better-- and tastes brighter.
• Taste the fruit first. If it’s sweet and ripe, you might not need any sweetener at all.
• Start with less water:  Blend with 3 cups first, then add more to reach your preferred texture.
• Taste before sweetening — A little sugar goes a long way, especially if you’re using just fruit at peak ripeness.
• Use a high-speed blender if you have one — It gives you the smoothest texture and may reduce the need for straining.
• Strain if using fibrous fruit: Pineapple, cantaloupe, and even watermelon benefit from a quick pass through a fine mesh sieve or nut milk bag for a smoother sip.
• Add lime for balance: A splash of acid brightens the flavor and cuts through sweetness.
• Blend in small batches if needed: Don’t overfill the blender, especially with watery fruits like watermelon. It overflows fast.
• Chill before serving: Let it sit in the fridge for 30–60 minutes for the best flavor. It gives time for everything to meld.

Substitutions and additions

• Sweetener swaps: Use agave nectar, maple syrup, or even cane sugar — whatever you prefer. Just blend first and sweeten after, so you don’t overdo it. Or skip it altogether if the fruit is sweet enough.
• Lime juice: Fresh lime is best for brightness, but bottled lime juice works in a pinch. Lemon can sub in, though it changes the flavor slightly.
• No fine-mesh strainer? Use a nut milk bag, clean kitchen towel, or even cheesecloth to strain pulp. Or leave it in for fiber and body.
• Water swaps: Try sparkling water for a bubbly twist, or infuse still water with mint, basil, or cucumber before blending for extra flavor.
• Want to experiment? Try to combine different fruits, like watermelon and strawberry, or cantaloupe and lime.
• Fruit not listed? Strawberries, mango, honeydew, cucumber, or blended lime work beautifully. Just stick to the 1:1 ratio of fruit to cold water and adjust as needed.
• Add-ins for extra flavor
• Fresh mint leaves or basil — blend in or add at the end
• Chili powder or Tajin — for a spicy-salty contrast
• Chia seeds — for texture and fiber 
• Ginger or turmeric — blend a small piece for a functional boost
• Cucumber — especially good with lime or melon

Storage 

Fridge

• Store in a sealed jar or an airtight container
• Best within 2–3 days
• Stir before serving — natural separation is normal

Leftovers

• Freeze in ice cube trays. Toss cubes into smoothies or sparkling water for a fruity boost
• Don’t add herbs too early: Fresh mint or basil is best added just before serving. 

Serving ideas

• Serve in a large pitcher with ice and a slice of lime on each glass.
• One of our favorite ways to enjoy it is with tacos, nachos, or as a solo delicious drink by the porch.
• It’s hands-down one of the most refreshing drinks for summer and one of those great recipes you’ll come back to.

What equipment you need

• Blender
• Fine-mesh sieve – optional, you can also use a nut milk bag
• Large pitcher
• Ice cube trays or molds – optional

FAQ