Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio

articles Food & Cuisine Recipes

Karen Hursh Graber

Mexican Kitchen

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to unload their market purchases and start cooking.


  • 2 cups chunked pineapple
  • 1 cup peeled and chunked cucumber
  • 1 cup diced celery
  • 2 tablespoons lime juice
  • ¾ cup sugar, or to taste

Put the pineapple, cucumber, celery and 2 cups of water in a blender. Blend well. Pour the liquid through a sieve to strain out the pulp, then pour into a large pitcher. Add 6 cups of water, the lime juice, and sugar. Mix well.

Serve well chilled. Makes 2 quarts.

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Published or Updated on: May 31, 2005 by Karen Hursh Graber © 2008
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