VACATION PHOTOS RECIPES

I love some agua fresca served fresh with a salted rim right after I’ve spent the morning instagramming artfully arranged piles of fruit in a foreign market (“wish that you could SMELL these mangos!”). I also enjoy a glass of agua fresca spiked with tequila while sunning by the pool or enjoying a Sunday funday with my friends eating $7 tacos and taking selfies and day drinking. But my current situation is that I’m sipping tap water out of Tervis tumbler with a school logo on it, still in my workout clothes, writing this, and keeping one eye on the time so I don’t miss my dentist appointment.What about the rest of us, the ones standing by the microwave in the breakroom waiting for our Amy’s breakfast burrito to finish cooking? Or those of us with cups in every vehicle cupholder because we keep eating in the car while ferrying children to day camps? Or moms who aren’t getting sweaty salsa dancing into the night but fighting fire ants in the front yard? Are we to be denied agua fresca? And should we even bother?Everyone deserves the refreshment that is agua fresca at breakfast, brunch, or beyond, dammit, and we don’t need anyone to make it for us. As the good, hardworking people we are, a beginner batch is easy. For summer’s sake, “agua fresca” means “fresh water.” How hard can it be?Not very. Just do this:Stephanie Burt is the host of The Southern Fork podcast.

Provided by Stephanie Burt

• Ingredients