Gisele Medina
Earlier this summer, a TikTok content creator named Gracie Norton shared a recipe for what she called “spa water” with her nearly 600,000 followers, which she later followed up with a video on the app. It didn’t take long for the episode to generate an avalanche of comments and negative responses to the video.
Why does a refreshing drink based on water, cucumber, lemon juice and a pinch of sugar cause such a reaction? Because Norton’s “spa water” is actually “agua fresca,” a traditional Mexican drink that has long been a staple in Mexican homes and is widely sold by Hispanic street vendors.
“Fresh water is the star of the Mexican table,” says Christina Castaneda, owner of New York Mexican restaurant El Mitote. “There is always fresh water in all houses, it is refreshing for all family members.”
For some Mexican and Latin American communities, Norton not only changed the name of the drink that is part of their culture, but also introduced it as his own idea. Norton ended up removing the video from TikTok after he apologized in a social media post.
At a time when people are increasingly aware of and sensitive to cultural appropriation, the incident provided an opportunity to start a debate about the importance of the issue.
Agua fresca “should not become a fashion trend that erases the initiative and creativity of Mexican and Latin American communities,” says Dr. Zilkia Caner, professor of global studies and geography at Hofstra University. “That’s what happens when you change the name from ‘fresh water’ to ‘bath’. You’re erasing the link between drinking and Hispanics.”
Norton may not have known the traditional drink, but it’s important to talk about preserving the culture. Caner notes that changing the way you eat and drink can also have economic consequences.
“Mexicans in many cases were not given intellectual or monetary credit for the mass commercialization of their food,” Caner says. “Whether it’s Taco Bell, Chipotle, Old El Paso, or many others, the mass marketing of Mexican food in the United States in general is not something that Mexicans or Mexican Americans have done, and it has not been done with them. or to your advantage.
What is fresh water?
Fresh water can be described as “fresh fruit water”. “It’s very culturally important to Latin American food culture because it’s made with seasonal and traditional ingredients,” says Alice Figueroa, founder of Alice in Foodieland. It is traditionally consumed daily and made from fresh fruits, grains (rice), edible plants such as flowers and seeds, legumes (pumpkins), and vegetables.
Taste of fresh water
This drink is very important not only in Mexico but also in other parts of Latin America. Mexico has a reliable set of fresh waters that vary in fruits and vegetables. The key, according to Castaneda, is to stay in the season. “Refreshing drinks are usually made with whatever fruit is available that day, or leftovers prepared in a large jug for everyone to enjoy,” he says. Traditional flavors include lemon, melon, horchata (rice), jamaica (hibiscus flower), mango, orange, pineapple, tamarind and watermelon.
“Agua fresca is based on a small amount of fruit pieces that turn into a delicious drink,” says Crista Linares, founder of Nutrition con Sabor. And Amy Keating, a nutritionist at Consumer Reports, notes that using these leftovers helps prevent food waste.
Nutritional properties of fresh water
One of the main benefits is that it can increase your water intake and help you consume more fruit throughout the day, says Gaby Waka-Flores, founder of nutrition and wellness education service Glow + Green. Aguas Frescas can be a great way to increase your water intake and encourage you to try a variety of tropical fruits used in Latin American and Caribbean cultures.
They’re also a way to get fiber and vitamins from fruits, says physician assistant Dalina Soto, founder of anti-diet nutrition advice service Your Latina Nutritionist. “Most fruits are rich in vitamin C,” he says.
According to Vaka-Flores, vitamin C is a powerful antioxidant that helps fight free radicals in the body, boosts immune system cellular function, and even promotes collagen production in the skin.
“Due to their high content of vitamin C and other antioxidants,” says Figueroa, “eating or drinking antioxidant-rich fruits may help maintain heart and circulatory health and prevent cancer.”
Aguas Frescas can also be made from edible plants (flowers), grains such as rice, hibiscus leaves, and pumpkin seeds. Figueroa prefers those that contain a mixture of fruit, legumes and whole grains because “they contain the antioxidants and vitamins found in fruits in addition to the fiber, protein and heart-healthy fats found in legumes and whole grains.”
To strain or not to strain fruits
The health benefits of agua fresca vary slightly depending on whether you keep the pulp or get rid of it. Keating says that from a nutritional standpoint, it’s best not to strain the flesh of the fruit. “If you don’t strain it,” he says, “you’re using the whole fruit and retaining healthy fiber that would otherwise be lost.”
According to Figueroa, Aguas Frescas with pulp are richer in fiber than those flavored with fruit infusion or without pulp. Fiber “may promote more balanced blood sugar levels, better digestion, and a feeling of satiety,” he says. “A diet high in fiber is good for the heart and linked to higher cholesterol levels.”
Fruits are naturally sweetened, so be mindful of how much sugar you add to your agua fresco. “You don’t have to add all the sugar called for in the recipe, and natural sweetness can be enough,” says Keating. Most recipes will have less sugar than regular soda, making them a healthier choice overall.
How to make your own fresh water
Here are three recipes from our experts.
fresh water with lemon
Contributed by Christina Castaneda
Ingredients
2 liters of drinking water
Sugar or agave syrup to taste
Juice of 10 or 12 Mexican lemons (or other variety)
Photo: Gisele Medina/Consumer Reports
instructions
Pour 2 liters of drinking water into a jug. Add sugar or agave syrup to taste and stir. Squeeze the lemons and add the juice to the sugar water.
“Adding sugar or agave syrup to the water first is an important step,” says Castaneda, a trick he learned from his grandmothers. “Change the taste” by putting citrus fruits last. “In a way, it enhances the flavor of the lemon. If you add sugar later, it will enhance the sweet and cloying taste.” It’s a subtle yet noticeable fragrance.
Keep in mind that the amount of lemons depends on your taste. For added effect, Castaneda likes to add a little lemon zest. Refrigerate or add ice cubes to chill it.
BUTfresh watermelon gua
Contributed by Amy Keating
HeyIngredients
3½ cups diced watermelon
3½ cups water
2 tablespoons of sugar
Lemon
Heyinstructions
Place the watermelon cubes, ½ cup water, 2 tablespoons sugar, and the juice of half a lemon in a blender and blend well until smooth. Keating notes that using less water in the first step helps the watermelon blend well and doesn’t require straining.
Add the rest of the water to the blender and blend until everything is combined. Makes about 6 cups.
Orcha water (rice water)
Contributed by Alice Figueroa
Figueroa and his brother Isaac Figueroa created this recipe after studying farmer’s markets in Latin America. It is inspired by the Guatemalan horcha.
HeyIngredients
½ cup white rice
1 cinnamon stick
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
7 glasses of water
¼ cup sugar, honey or maple syrup
Heyinstructions
Place the rice, cinnamon stick and ground cinnamon in a medium sized skillet. Fry the rice over medium heat until golden brown and cinnamon flavored, about 3 to 4 minutes. Remove from fire.
Transfer the toasted rice mixture to a medium bowl and cover with 1 cup of water. Let steep 30 minutes to an hour (or overnight in the refrigerator).
Place the rice mixture in a high speed blender, removing the cinnamon stick first. (Some high-speed blenders can grind cinnamon sticks very well, while others can’t.)
Add 8 cups of water and one of the sweeteners. Blend until smooth. If your blender doesn’t completely blend the rice, strain the horchata liquid through a fine sieve, nut milk bag, or cheesecloth. Serve immediately with ice cubes or refrigerate for up to five days. Makes about 6 cups.
FROMFigueroa’s advice: Don’t worry if the horchata separates, leaving the rice flour at the bottom. Just stir before serving, or strain the drink if you don’t like the grainy texture.
Agua Fresca is more than just a drink to enjoy during the summer months. “On the one hand, agua fresca is an inexpensive and easily accessible drink that people can turn to,” Vaka-Flores says. “On the other hand, cool water is soothing. It is closely related to family and social gatherings, whether it be a street vendor offering fresh water after church, or homemade fresh water served at a family gathering.”
Consumer Reports is an independent non-profit organization that works with consumers to create a fairer, safer and healthier world. CR does not advertise products or services and does not accept advertising. Copyright © 2022, Consumer Reports, Inc.
Consumer Reports has no financial relationship with advertisers on this site. Consumer Reports is an independent non-profit organization that works with consumers to create a fair, safe and healthy world. CR does not advertise products or services and does not accept advertising. Copyright © 2022, Consumer Reports, Inc.
Source: La Opinion
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