This one came from a glut of mandarins at home – we bought a bag two weeks in a row and were a little slow in eating them, ending up with a surplus that had to be used quickly. Using the basic agua fresca approach detailed at https://www.mistressofmocktails.com/agua-fresca/, the ingredients were simply mandarins, water, agave syrup, lime – and I try to have limes around whenever I can.
Too nice to have alone, this is a recipe for 2.
Ingredients
UnitsScale
Reserve 2 mandarin segments as a garnish
4 medium mandarins – enough to make 2 cupfuls
2cups water
2 tspn agave syrup
1 lime, juiced
Instructions
Blend the fruit, water and sweetener
Sieve, if it looks too pulpy (I didn’t)
Test for sweetness first and adjust if necessary
Server over ice.
Here are the starting ingredients:
I used the glass I was serving in, as the measure for how many mandarins were required.
Definitely better than fake news. This is an awesome de-alcoholised champagne. Australian-made, high in antioxidants, low in calories, and tastes fantastic.
Red grapes are in season. They’re everywhere, they’re cheap, and they taste great. And even better as a mocktail. Simple ingredients, low fuss. Perfect.
Hi Monet, I guess you could, but it would taste “canned” compared to the fresh version. Have a go and see if you like it!
I like agua frescas for using up older fruit – I’m planning to use some old peaches later today.
But when you’re in the mood and don’t have fresh stuff, I would experiment. I’ve got some tinned lychees I really want to play with.
Cheers
Perfect! Refreshing, easy ingredients.
Can you use “canned” mandarins stored in juice?
Hi Monet, I guess you could, but it would taste “canned” compared to the fresh version. Have a go and see if you like it!
I like agua frescas for using up older fruit – I’m planning to use some old peaches later today.
But when you’re in the mood and don’t have fresh stuff, I would experiment. I’ve got some tinned lychees I really want to play with.
Cheers