Agua de Sapo (Frog Water!?)
by Veronica Cervera, Publisher of La Cocina de Vero
Although the name, Agua de Sapo or “Frog Water” might not sound very appealing, this refreshing beverage is delicious and especially perfect for hot summer days. Similar to lemonade, Agua de Sapo originated in Puerto Limón, a small port city situated on the east coast of Costa Rica, but the drink is now popular throughout the country. Best of all, the preparation is simple and quick!
2 liters of water
1 ginger root – about 100 grams – peeled and cut into small pieces
1 cup of lemon juice
4 oz of panela or brown cane sugar, broken into bits
NOTE: Panela can be found in most grocery stores or ordered online from Amazon and other gourmet specialty sources.
Boil the water with the ginger and sugar. Then pour through a colander.
Let the mixture sit. Add ice and lemon juice.
Serve cold, garnished with a slice of lemon.
For extra “flavor” add a few jiggers of Centenario Rum – This rich mahogany rum is distilled from fermented molasses and aged in used whisky and bourbon barrels. Que rico!
Veronica Cervera is originally from Cuba. Now based in Miami, she is an Account Executive for Penguin Random House Grupo Editorial USA. When she’s not reading, she spends hours cooking and writing for her blog La Cocina de Vero and has just published her first cookbook: La Cocina Cubana de Vero.
Veronica is also a regular contributor to Baby Center en Español and has prepared recipes for major corporations, including Avocados de Mexico, Cacique and Gallo Family Vineyards. Recently she was selected as a top blogger for LATISM. See more of her recipes in TCO’s FOOD QUEST: PERU.