Agua Frescas With Chef Robert

Chef Robert is featuring one of the new stations planned for The Table in this Taste of The Table episode. He will be teaching us how to make the agua frescas that will be featured every day for Lunch and Dinner.

 

 

 

Jamaica Orange Lemonade

2½ gallons

 

1 ½ cup Dried Jamaica or Hibiscus Flower Petals

2 cups Boiling Water

1 ½ cups Fresh Lemon Juice

3 cups Fresh Orange Juice

3 quarts Cold Water

3 cup White Agave

1 Lemon (sliced)

1 Orange (sliced)

3 quarts Ice

 

  1. First measure out the ingredients and complete the knife prep in the above list of ingredients.
  2. Pour the boiling water over the Jamaica and let steep till tea is room temperature then strain.
  3. Mix the tea, juice, cold water, agave, then add ice.
  4. The amount of agave can vary depending on how sweet the fruit is.
  5. Garnish with lemon and orange slices.

 

Bull Dog Horchata

2½ Gallon

 

2 cups Jasmin Rice

2 Cinnamon Sticks

8 cups Water

3 cans or 36oz Sweetened Condensed Milk

2 cans or 24oz Evaporated Milk

8 cups Water

1 teaspoon Vanilla

1 teaspoon Ground Cinnamon

1 ½ quarts Ice

 

  1. First measure out the ingredients and complete the knife prep in the above list of ingredients.
  2. Place the rice, cinnamon sticks, and 8 cups water together and let it steep like tea for at least 2 hours up to 12 hours.
  3. Remove the cinnamon sticks and place the rice, cinnamon and water into a blender and blend till smooth.
  4. Strain this rice water through a fine mesh strainer discarding the rice.
  5. Stir together the rice water, milk, the other 8 cups water, vanilla, and ground cinnamon.
  6. Add the mix to the ice and serve.

Mint Melon Madness Agua Fresca

2½ gallons

 

3 pounds Honey Dew (no rind, chopped)

1.5 pounds Cantaloupe (no rind, chopped)

½ cup Mint (rough chop)

4 quart Cold Water

1-2 cups White Agave

1 ½ quarts Ice

10 Mint Sprigs

 

  1. First measure out the ingredients and complete the knife prep in the above list of ingredients.
  2. Using an immersion blender, blend the water, sugar, fruit and mint together till smooth then add ice.
  3. The amount of agave will depend on how sweet the fruit is.
  4. This can be done with watermelon, pineapple, strawberries, and many other fruits and melons depending on what is in season.
  5. Garnish with mint sprigs.