Agua de piña (made using a blender)



Yield 6-8 servings

How to make this traditional agua fresca with a blender



  1. Cut the top and bottom of the pineapple off and then remove all the outer skin. You don’t have to worry about being too precise; the remaining tough skin will be ground up in the blender and won’t make it through the cheesecloth anyhow. You don’t need to worry about discarding the core for the same reason, so just chop it all up and throw it in.
  2. Put the pineapple in the blender with up to a quarter cup of water to assist the blender in breaking it down. Puree until completely smooth.
  3. Using a large bowl spread the doubled cheesecloth over the bowl and pour a bit of the puree into the center of the cloth. Close tightly and begin to twist and gently squeeze the cloth so the juice streams through the bottom of the cloth and into the bowl. You’ll need to repeat this several times until all the puree has been strained. After each time the puree has been juiced, remove the remaining pulp from inside the cloth and discard it. The concentrated juice will be slightly frothy on top, which is completely normal. The pineapple puree should yield between 2 ½ and 3 cups of juice.
  4. Depending on how sweet your pineapple is, you may or may not want to add sugar to the water. If you do, the best way is to make a simple syrup with ½ cup granulated cane sugar to 1 cup of water. To make the simple syrup, just heat the water and sugar until the sugar is completely dissolved. Remove from heat, let cool and then mix in with the juice. You may want to only sweeten the water a little by using the syrup and mixing the rest with unsweetened water. It’s really a matter of taste preference.
  5. Combine the pineapple juice, water and any simple syrup (if you wish to sweeten it). Stir well and refrigerate until well-chilled, about an hour.


Serve cold or over ice. Keeps in the refrigerator for up to 4 days.

Courses beverage

Cuisine Mexican

Recipe by The Other Side of the Tortilla at