1. Agua de Pina
Ingredients
1 ripe pineapple, cubed
4 cups water, or more as desired to dilute the pineapple juice
Simple syrup of sugar and water ( if desired)
Pinch of saltInstructions
1. Cut the top and bottom of the pineapple off and then remove all outer skin. Chop up pineapple, including the core.
2. Put the cut-up pineapple into the blender with up to a quarter cup of water. Puree until completely smooth.
3. Position a small strainer, covered in a double layer of cheesecloth, over a large bowl. Pour a bit of puree into the center of the cheesecloth. Close tightly and begin to twist and gently squeeze over the strainer so that the juice strains into the bowl. Repeat this process several times with the rest of the puree. The pineapple puree should yield between 2 1/2 and 3 cups of juice.
4. Make a simple syrup to add to your juice, if desired (ratio is 1/2 c. sugar to 1 c. water).
5. Combine the pineapple juice, water, and any simple syrup (if you wish to sweeten it). Add a small pinch of salt. Stir well and refrigerate until well-chilled, about an hour.
2. Horchata
Ingredients
1 cup uncooked white long-grain rice
5 cups water
3/4 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1/3 cup white sugar
Instructions
1. Pour the rice and water into the bowl of a blender; blend until rice just begins to break up, about 1 minute. Pour into a bowl, add cinnamon, and cover. Let rice, water and cinnamon stand at room temperature for a minimum of three hours.
2. Strain the rice and water into a pitcher (preferably through a sieve lined with cheesecloth) and discard the rice. Stir the milk, vanilla and sugar into the rice water. Chill and stir before serving over ice.
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