Boy, tonight was a flurry of culinary creativity. After a week’s worth of very busy days, I needed to be at home with my husband, my garden and my kitchen.

After pulling up some too-grown-up greens in the garden and replanting new arugula, beets, lettuce and carrots, I set to work making dinner FULL of produce – nine types in total: purple potatoes, Walla Walla sweet onions, zucchini, two types of tomatoes, sweet corn, mango and roasted Anaheim chile. The end result was a nice baked chicken with a chile powder rub, with roasted veggies and mango chile salsa – so good! Also, so filling. That had to be enough for our daily fiber requirement!

But 10 is a much nicer, rounder number than nine, don’t you think? And I had half a pineapple on hand. So I ended up adding this lovely pineapple agua fresca to the mix.

Agua fresca is not usually spiked initially, but I thought rum would be a nice addition. It was the perfect beverage for a warm summer evening!

Here’s what you need for two 16-oz servings:
1/2 pineapple, chopped (about 2 cups)
4 oz rum
1 1/2 oz. simple syrup (or you can use the jalapeno simple syrup from this post!)
Juice of 1 lime
2 cups cold water

Blend the pineapple, rum, simple syrup and lime juice together until smooth. Pour into pint glasses or mason jars.

Top off with 1 cup of water each and stir to combine.