Over the past two days, Chef Dan Maldonado of Tacos Atoyac has talked tacos and transitions from fine dining to fast food. Today, he shares two recipes for refreshing, Oaxacan style summer "fruit waters" that you can enjoy both at his restaurant and at home.
Agua de Jamaica (hibiscus water)
What you'll need:
-1/4 lb Dried Jamaica flowers (can be found in the Mexican food isle at Fry's)
-2 cups Pure Cane Sugar
-1 1/2 gallons of water
How to do it:
In a medium sauce pot add flowers and a half gallon of water. Bring to a boil then turn down heat and simmer for 10 min. Strain the liquid and add sugar. Stir till sugar is desolved. Place in fridge till mixture is cool. Add remainig water and serve in a tall glass with lots of ice.
Check out the second recipe after the jump
Agua de Sandia (watermelon water)
What you'll need:
-1/2 Small seedless Watermelon peeled and rough chopped
-About 1 cup Pure Cane Sugar (If Melon is sweet then less Sugar)
-1 gallon of water
-1/2 Lime
How to do it:
Remove rind from Watermelon. Rough chop. Add melon and enough water fill blender half way and blend on high for 2 min. Add sugar and blend another min. In a large pitcher Squeeze lime and add remaining water. Put in fridge till cool. Serve in a tall glass over ice.
