Prickly pear agua fresca with lime, sweet and refreshing.
About this recipe
Agua fresca made from red prickly pear fruit with a touch of lime. A refreshing drink with vibrant colour and delicate sweet flavour.
History & Origin
Prickly pear water is one of Mexico's most emblematic and ancient drinks, made from the fruit of the nopal cactus, a national symbol appearing on the Mexican coat of arms. The prickly pear has been consumed for over 9,000 years in Mesoamerica. The Aztecs called it "nochtli" and considered it sacred. The founding of Tenochtitlan is linked to the legend of the eagle perched on a nopal. Red prickly pears are the most popular for aguas frescas due to their spectacular colour and natural sweetness.
Estimated cost
$4.25
Total cost
$0.71
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
70
Calories
1g
Protein
16g
Carbohydrates
0.5g
Fat
2g
Fiber
5mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel the prickly pears carefully using a fork and knife to avoid the fine spines. Cut off the ends and remove the skin.
💡 Wear gloves if the prickly pears have many fine spines (ahuates).
- 2
Blend the peeled prickly pears with a glass of water for 30 seconds.
- 3
Strain the mixture through a fine sieve to remove the hard seeds. Press well to extract all the juice.
- 4
Pour into a jug, add the remaining water, lime juice and sugar to taste. Mix well, refrigerate and serve with ice.
💡 Red prickly pears give a more vibrant colour; white ones are sweeter.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Clamato Preparado
Tomato and clam juice with lime, hot sauce, Worcestershire sauce and a tajín rim.
Champurrado (Chocolate Atole)
Thick, warming chocolate atole made with masa, piloncillo and cinnamon.
Lime and Chia Water
A refreshing lime water with hydrated chia seeds.
Cold Fruit Punch
Mexican ponche served cold with tejocotes, guavas, pineapple and sugarcane for parties.