This basic recipe for agua fresca is delicious with any of the fruit/herbs listed below:

• 2 cups cold water
• 1 cup ice
• 2 cups fruit* (cut into 1-inch pieces unless otherwise specified
• ¼ cup sugar, or to taste
• 1 tablespoon fresh lime juice, or to taste

In a blender combine all ingredients and blend on high speed until completely smooth. Pour cooler through a fine sieve into a glass pitcher. Chill cooler and stir before serving. Makes about 5 cups.

• 4 ounces tamarind pods or tamarind pulp (about 1/3 cup)
• 6 cups water
• 2/3 cup sugar, or to taste
• 2 cups ice

If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.
In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.

Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving. Makes about 8 cups.

This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.

• 4 cups water
• 1 cup dried hibiscus flowers (about 1^1/2 ounces)
• 1/3 cup sugar, or to taste
• 2 cups ice

In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse.

Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving. Makes about 6 cups.