Agua frescas, or “fresh waters,” are light, cooling fruit drinks so magically refreshing it’s clear why they’re the unofficial thirst-quencher of Latin America.
In their purest form, agua frescas are simply blended fruit, water, and a little lime – the essence of summer fruit, sipped through a straw. Adding an herb-infused simple syrup (and maybe a splash of vodka) opens a world of inventive flavor possibilities.
The key is to use the ripest fruit you can find. Taking my cue from the agua fresca vendors around New York this week, that meant watermelon and honeydew, with pineapple, mango and peach appearing later in the summer. Simply throw your fruit of choice in a blender with some water, sweeten to taste and serve. For the recipe, check out the full post on The Kitchn.
This week’s recipe is a special treat: a guest post by Mowie of the beautiful blog Mowielicious. He’s such a rockstar that he barely needs an intro, but here it is in a nutshell: he’s a fantastic baker and writer with a penchant for everything pink (I mean, he even found pink strawberry flowers, who knew those existed.) Read more…
Remember the childhood joy of slurping an icy popsicle on a hot day? These pretty pastel pops serve up summer nostalgia with a boozy adult twist.
The secret ingredient is Campari, the scarlet Italian aperitif made from herbs, spices and fruit. It’s traditionally served over ice with soda water and a slice of lime or a splash of juice. A great summer barbecue drink, Campari is refreshing in the heat and mild enough (25 percent alcohol) you can sip it all afternoon without worries.
The pops are sweeter, fruitier and just plain fun. All you need is four ingredients and a couple of kiddie popsicle molds from the 99 cent store.
The pink grapefruit pops are perfect for Campari lovers – tart, with the alcohol’s distinctly bittersweet flavor. If they were served in a little glass at a fancy restaurant you’d call them palate cleansing. The orange versions are sweeter, a mouthful of frosty orange with a just a little extra something. Mix up a batch of each – popsicles never felt so classy (the full recipe’s available on The Kitchn).
Last weekend, I had the pleasure of photographing a wedding that was special for two reasons. First, my cousin John married Laura, a lovely and intelligent woman who thinks he’s hilarious (well done!). Second, this momentous occasion was documented by the talented photographer Masen Larsen, who graciously let me tag along. The sure-to-be beautiful shots of the bride and newlyweds will appear on his blog; I focused on my family, and the details of the day. Read more…
This Memorial Day was a long, glorious, traipsing through gardens kind of weekend. To celebrate the arrival of summer, Brooklyn Based asked me to do a roundup of outdoor dining, including two of my favorite neighborhood spots. Bar Tabac (top) serves cold Stella, spicy merguez sausage and tall cones of fries, with a sidewalk view of Smith Street. Frankies (bottom) offers ambiance and otherworldly pasta. Read more…