Juices are nutritionally efficient, allowing you to consume a high amount of vitamins and minerals from diverse sources in a short amount of time. For those looking to boost their daily fruit and vegetable intake, it’s a convenient solution when you can’t sit down and nosh a salad. Drinking freshly made juice can enhance nutrient absorption, as it allows the body to bypass the digestion of fiber, making the nutrients more readily available. Chef Adriana Cavita shares three of her favorite drinks.
Packed with plenty of fiber and antioxidants, this green juice is a great way to start the day.
Ingredients
2cupsfreshly squeezed orange juice
1cupfresh pineapple, roughly chopped
1lime; juice, pulp, and zest
2celery stalks, roughly chopped
3parsley sprigs with leaves, roughly chopped
Pineapple leaves, to garnish, optional
Instructions
Place all the ingredients in a blender and blitz until well combined and smooth. Serve immediately, over ice, if desired.
Waters (Aguas)
Aguas frescas, or flavored waters, are so widespread in Mexico that if you order water at a restaurant they’ll ask you what flavor; if you want to drink plain water, you order “simple water.” Two of the most common aguas are horchata, made with rice and cinnamon, and agua de Jamaica con romero, made with hibiscus flowers and sugar.
Rosemary & Hibiscus Water (Agua de jamaica con romero)
Servings: 6
This is one of the easiest and most popular aguas frescas served throughout the country.
Ingredients
1½cupshibiscus flowers
¾cupcaster/superfine sugar, to taste
4fresh rosemary sprigs, for garnish
Instructions
Place the hibiscus flowers and the sugar in a saucepan with 2 cups water, bring to a boil, and cook for about 10 minutes. Remove from the heat and leave it to rest for about 30 minutes.
Strain the mixture into a pitcher. Add another 2 cups water and some ice and mix well. Serve in glasses with ice and a rosemary sprig to garnish. Enjoy.
Tip
Craft your own augua fresca by juicing any fruit with a high water content (try watermelon or mango). Add herbs like basil or mint, or sprinkle chia seeds to give it some texture. It’s a great way to make the most of overripe fruits.
This refreshing drink reminds me of hot evenings growing up in Tlaxcala when my mom used to make large quantities for the family to enjoy.
Ingredients
1cupwhite ricebasmati or similar
1cinnamon stick
1cupcaster/superfine sugarto taste
1tsp.vanilla extractoptional
Instructions
Place the rice and cinnamon stick in a sealed jar or airtight container with 4 cups water and leave overnight to soak in a cool place.
The next day, discard the cinnamon stick and transfer the soaked rice to a blender and add the sugar and vanilla, if using. Blend until well combined and smooth. Pass the mixture through a fine-mesh sieve/strainer or pour it through muslin/cheesecloth into a bowl to strain. Transfer to a jug/pitcher filled with ice, top up with 4 cups water, and serve.
Adapted from “Cocina Mexicana: Fresh, Vibrant Recipes for Authentic Mexican Food” by Adriana Cavita, Ryland Peters & Small.
Adriana Cavita
Chef and Restaurant Owner
Adriana Cavita grew up in a small village in Mexico. It was her grandmother’s street-food business that inspired her to enter the culinary arts and travel to learn more regional cooking methods. She was 19 in 2006 when she joined Chef Enrique Olvera’s Pujol — currently ranked #9 in The World’s 50 Best Restaurants. In 2011, she worked under Chef Ferran Adrià as Chef de Partie at El Bulli in Spain. In 2022, Adriana realized her dream of opening her own restaurant. Cavita, in London, is the culmination of her outstanding training and the knowledge gained on her journeys throughout Mexico.
