Giving up beer and cocktails for Lent? Here are a couple of refreshing drinks that are customary — and refreshing — in Mexico this time of year.
Agua de obispo (Bishop’s Water)
The origins of this drink date back centuries, and it is not known for sure when it was first created. The monks of the colonial era prepared it with vegetables that they found in the gardens that they themselves tended. It is believed that its origin was in Veracruz as part of the tributes to the Virgin of Soledad or Dolores in Córdoba, and from there, it spread to other states in Mexico.
Ingredients:
- 3 pieces of beet, boiled and cut
- 150 ml of orange juice
- 200 g of dried apricot, cut into julienne strips
- 10 cut strawberries
- 1 banana, sliced into pieces
- 10 orange segments
- 1 golden apple
- 50 g of peanuts, cut in half
• Ice
• Sugar to taste
- Blend or process the beet until it becomes liquid, then add the orange juice and refrigerate for two hours.
- Place the juice in a pitcher, and then add the fruit and mix.
- Add ice to taste, sugar and, finally, serve in glasses.
Limonada vino a misa (Lemonade Wine at Mass)
This is considered a traditional drink at Easter, made from wine, lemons, sugar and cinnamon. Fruit, raisins or figs are optional. It is very popular in the Bajío area as well, and it is believed that its origin was in León. (And yes, wine is permitted. Just not beer or spirits.)
Ingredients:
- ½ lt. red wine
- 1lt of orange juice
- 1kg of oranges, cut into 4
- 1 cup of lemon juice
- ½ kilo of lemons, cut in half
- 5 cinnamon sticks
- 6 bananas, cut into slices
- 8 apples, cut into small cubes
- 1 cup of raisins
- ½ kilo of figs (preferably dry)
- Add all the ingredients except the sugar to a large container and stir well. Let it rest and ferment for at least three days.
- After the time has passed, taste and sweeten.
Recipes courtesy Sam’s Club
