Smoked Zesty Crispy Cactus Agua Fresca with Charred Pineapple

Sara Coleman

This refreshing agua fresca combines the earthy, zesty flavor of smoked nopal cactus with sweet, smoky charred pineapple for a unique and vibrant beverage. The crispy cactus adds an unexpected delightful texture, making it a special and memorable drink for warm days.

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Prep Time 20

Cook Time 10

Total Time 30

Servings 4 servings

Calories 120 kcal

Ingredients

2 cups nopal cactus paddles (nopales) cleaned, spines removed, cut into 1/2-inch cubes
1 cup fresh pineapple core removed, cut into 1-inch chunks
4 cups water divided
1/4 cup fresh lime juice about 2 limes
2 tbsp agave nectar or honey, adjust to taste
1/4 tsp smoked paprika for garnish
1 tsp sea salt divided
1/4 tsp ground cumin for smoky depth
2 tbsp olive oil for charring pineapple
1 cup ice for serving

Notes

Storage: Store the strained agua fresca base in an airtight container in the refrigerator for up to 2 days. Keep the smoked cactus cubes separately in a sealed container at room temperature for up to 1 day. Assemble just before serving to maintain the cactus's crisp texture. Make-Ahead: The agua fresca base can be made 1 day in advance. Char the pineapple and smoke the cactus up to 4 hours ahead. Substitutions: For a different flavor, you can use honey or maple syrup instead of agave nectar. If you don't have a kitchen torch, broiling the cactus is a good alternative. Serving Suggestions: This drink pairs wonderfully with grilled tacos or a light ceviche. For a non-alcoholic cocktail version, top with sparkling water.