Agua de Piña con Nopal (Pineapple and Cactus Drink)

  • Serves

    makes 4-6 Drinks


The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).


  • 12 cup sugar
  • 1 small nopal (cactus paddle; available at melissas.com) cleaned of spikes and roughly chopped
  • 12 ripe pineapple, peeled, cored, and roughly chopped
  • 12 large Granny Smith apple unpeeled, cored, and roughly chopped


Step 1

Combine sugar, nopal, pineapple, and apple in a blender with 3 1⁄4 cups water, and purée until smooth, at least 2 minutes. Pour through a fine strainer into a pitcher, and chill in the refrigerator. Pour over ice in glasses to serve.

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