this pineapple lime agua fresca is cold and tart and refreshing, perfect for sipping throughout a hot summer weekend.
it’s been about a month of my new job, and i like it so far. there’s the nice benefits of fitness reimbursements (which i haven’t taken advantage of yet, but dance classes here i come) and endless snacks/tea and bagel mondays and catered lunch wednesdays. my co-workers are nice (we talk about bigger than plate sized pancakes in la and commiserate over clients at lunch). the work itself is okay; i’m hoping it’ll get more interesting once i become fully enmeshed in my position.
i said i’d never become one of them. you know, the person who couldn’t balance her blog and her job and her social life and her everything else. but i kind of have. when you do digital marketing for 35ish hours/week and commute for 20ish hours/week, there’s not much time for more digital marketing in the form of a blog. and one of this blog’s major reasons of being was/is because it gave me the space to stretch my marketing muscles. but it’s strictly a hobby, not even a side hustle, given its current size and my needs. it needs to be a hobby. one that i love, one that lets me be creative in a way that i can’t be at work. this blog isn’t forcing me to be as creative as i want it to be though- i don’t want to get stuck going through the motions of writing a blog post simply because i’ve been doing it for so long and it’s habit. i’ll still be around, but i need to find ways to fill my creative reserves outside of food for a second.
this pineapple agua fresca is fast, and gives you a delicious drink in less than 15 minutes. so you have time to blog a little, as well as socialize and become the next big ya author (when i grow up, i want to be jenny han. to all the boys is a new classic). or not, because then i would forever hermit at home.
1 year ago: nutty mango and napa cabbage slaw | double coconut pancakes with pineapple orange salad
2 years ago: texas 2016 | almond-crisped peaches
3 years ago: vietnamese spring rolls | strawberry daifuku
4 years ago: banana muffins with cream cheese frosting | coconut cashew granola
5 years ago: ode to olives | winner winner tomato/olive/caper chicken dinner
- 1 cup chopped pineapple about 1/4 small pineapple
- lime juice to taste
In a blender, blend the pineapple and 1 cup water together until your desired consistency is reached. I don't mind a little chunkiness, but you can blend it super smooth and strain it if you'd like.
Add lime juice to taste, depending on how sweet/tart your pineapple is.
Serve over ice.
These pictures feature glasses with sugar rims, but salt could be fun if you want margarita vibes! And at that point, you can add tequila if you want and make it into a matador.
more non-alcoholic sippables