In my head, which frequently makes up its own rules, Memorial Day weekend is the beginning of summer. No one really waits to declare the change of season until June 21st, do they?
Read moreEASTER BREAD - Vanilla Bean & Sage Mascarpone Pastry with Wild Blueberry Sauce
I made a little thing that I have decided to call Easter Bread and I am pretty excited about it.
Read more[ Easter Brunch pt. 2. ] Agua Fresca from Over Easy
At this point (many Easters ago) my siblings and I would have begged my mother to her breaking point and gone into full egg-stuffing mode.
We used to have quite the grandiose egg hunts on my family's humble two acres, and once the eggs were pulled out of the barn loft and the candy bought, we would not stop pestering my mother for the task of stuffing them. We would take solemn vows against eating the candy while stuffing, but our thrill in the job was by no means dimmed. My sister and I grabbed our favorite colors - hers purple and mine chartreuse - leaving the unwanted eggs for our compliant younger brother.
I took pride in matching the candy to the eggs and we would excitedly make "bonus eggs" that contained just shy of the number of jelly beans that would keep the egg from closing.
Easter was always joyous, but not because of the new dresses, or the thrilling hunts, or my grandmother's succulent, glazed hams, but because our parents never let us forget that those traditions were just that - traditions, and we were going to church that morning to celebrate something far greater.
Earlier this week, I shared the recipe for this quiche and suggested it as a possible Easter morning option.
Today, on this very fine Wednesday, I am giving you the perfect spring drink to serve alongside it!
Up until last week, I had never made any form of agua fresca before, but when I saw the ridiculously simple ingredient list, I decided I had no excuse.
So, what is agua fresca? Well it is a little more than its translation would suggest. I mean, that would be a little boring.
Agua frescas are water-based, non-alcoholic drinks that have been flavored with fruits and/or herbs and sweetened lightly.
I have a very strong sense that you will be seeing quite a few of them this year so you may want to find your blender. Now that I know the simplicity there is nothing stopping me from spiking every glass of water with some herbaceous fusion.
This particular recipe called for cucumbers, pineapple, and mint. I added a dose of fresh lime for a bit more acidity.
I have recently realized that I prefer drinking cucumbers over eating them. Their flavor is so refreshing.
Let's pause to acknowledge the world's most adorable paper straws. The pom-pom tails make my heart skip a beat. I'm squealing as I type this.
This lovely spring tonic can be made the night before you plan to serve it and refrigerated. The flavors will actually improve and meld as it sits.
Simple, fruity, and perfectly refreshing. This is the ideal pairing for your hearty breakfast quiche, and a great way to pave the way for all those cadbury eggs.
Sincerely,
Pedantic Foodie
Cucumber Pineapple Agua Fresca
serves 8 / recipe from Over Easy (slightly adapted)
- 3 cups fresh pineapple cubes
- 1/2 english cucumber, sliced
- 10 fresh mint leaves
- 1/4 cup fresh lime juice
- 1/2 cup granulated sugar
- 5 cups filtered water
In the base of your blender combine pineapple, cucumber, mint, lime, sugar, and 2 cups of the water. Blend on high until very smooth. The mixture will be quite thick.
Transfer to a large pitcher and stir in the remaining water. Cover and refrigerate for at least 2 hours. This will give the flavors a chance to bloom and meld.
Give the agua fresca a good stir before dispensing. Serve over ice with cute straws and maybe a sprig of mint if you're feeling it. Enjoy!
