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Beet and Orange Agua Fresca

Name: Beet and Orange Agua Fresca
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 Medium beetroots; 4 Oranges for juicing; 2 Limes; 100 g White sugar

15 min (15 prep + 0 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 27, 2026 · Updated: May 16, 2026

Vibrant red fresh water with beet, orange and lime, nutritious and refreshing.

About this recipe

Beet and orange agua fresca is one of Mexico's most eye-catching and nutritious fresh waters: its deep red colour commands attention at any table or market stall. The earthy sweetness of beet balances perfectly with the citrus acidity of orange and a touch of lime, creating a refreshing, antioxidant-rich drink full of vitamins. It is one of the most popular drinks at markets throughout the country.

History & Origin

Beet - known as remolacha in Spain and beet in English - arrived in Mexico with the Spanish during the colonial period, but was enthusiastically adopted by popular Mexican cuisine and transformed into salads, juices and fresh waters. Aguas frescas are an institution in Mexico: from market stalls to fondas and fine dining restaurants, there is always a colourful jug of agua fresca waiting for the diner. Beet and orange agua fresca became particularly popular in the twentieth century when wholesale markets in major cities began offering natural juices and fresh waters as a healthy alternative to industrial soft drinks. The beet-orange combination is not only delicious but also very nutritious: beet provides iron, folates and antioxidants (betalains that give it that deep red colour), whilst orange adds vitamin C that facilitates the absorption of plant iron. At Mexican markets, it is common to see industrial blenders pulverising raw beetroots with oranges and a pinch of fresh ginger, creating that vibrant drink that stains everything it touches red. Today, with the rise of detox juices and functional beverages, beet water enjoys new popularity amongst health-conscious consumers.

Estimated cost

$4.50

Total cost

$0.56

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

Calories

1.2g

Protein

15g

Carbohydrates

0.2g

Fat

1.5g

Fiber

55mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash and peel the beetroots. Cut them into medium-sized pieces of approximately 3 cm. There is no need to cook them: raw beet has more nutrients and gives a more intense colour to the drink.
💡 Wear gloves when handling raw beet to avoid staining your hands red.
2
Squeeze the oranges and limes. Reserve the juice. For 8 portions you need approximately 4 large oranges and 2 limes.
3
Place the beet pieces in the blender with 1 litre of cold water. Blend at maximum speed for 2 minutes until completely smooth.
💡 If your blender is not very powerful, grate the beet first to make the process easier.
4
Strain the beet mixture through a fine sieve or cheesecloth over a large jug. Squeeze the pulp well to extract all the liquid and colour.
5
Add the orange juice, lime juice and sugar to the strained beet water. Mix well until the sugar dissolves completely. Taste and adjust sweetness to your preference.
💡 If you prefer unsweetened, the beet already has enough natural sweetness.
6
Add the remaining litre of water and mix well. Refrigerate for at least 30 minutes before serving so the flavours meld. Serve in glasses with ice and an orange slice as decoration.
💡 Optional: add a pinch of grated ginger for a spicy note and extra anti-inflammatory benefits.