Recipe courtesy of Lesley Tellez

Agua de Pina con Perejil (Pineapple-Parsley Cooler)

Every market in Mexico City, both in the city and the outskirts, sells aguas frescas, a drink of pureed fruit, sugar and water. Pairing parsley with pineapple is popular - the bitter, grassy stalks balance out the sweetness, leaving you with a drink that actually tastes healthy. Pineapple can vary in acidity, so it's best the taste and decide for yourself whether you want sugar. This agua fresca is best served within one or two days.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 servings
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2 cups roughly chopped, very ripe fresh pineapple

1 quart cold water

1/3 cup fresh flat-leaf parsley leaves

Sugar to taste


  1. 1 Combine the pineapple, water, and parsley in a blender jar and blend until very smooth. Taste, and if you think it needs sweetener, add 1 tablespoon sugar and continue blending, tasting, and adding more if desired. 
  2. 2 Pour into a pitcher and serve cold, either refrigerated or over ice. You can also strain it, if you don't like the little parsley pieces. (I do.)
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