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Noncarbonated Mexican Drinks - All Natural

Updated on February 6, 2013

Mexican Limes

Fruits, Flowers, and Grains

As the globe grows smaller through advanced communication methods and technology, we are learning to make foods and beverages from others' ingredients. Some of these elements are surprising if you have not considered them before - rice, flowers, and the tamarind.

Long-time Mexican beverages that are not carbonated or fermented contain fruits and flowers and are quite good. Some of them, especially the lime drink below, can be incorporated to alcoholic beverages and meat marinades with the addition of regional tequilas.

The Mexican Lime

The Mexican Lime is also known as the Key Lime and is more tart than other limes.It is also a little more difficult to grow; thus, it has become a specialty fruit as opposed to other limes found int he supermarkets. In the late 1950s, a group of interested people began to produce these Mexican Limes in the Florida Keys, from where they derived their new name. Smaller than some other limes, they make a very tasty Key Lime Pie.

I like them in limeade with little sweetener, but they are very tart for most fruit drink enjoyers.

Lime Drink - Agua de limon

This is the limeade that I make all year long, and with fresh lime juice whenever I can find good limes at the market. Limeade is my favorite of all of the fruit based drinks that can be made. It can be added to a variety of iced teas in place of the usual lemon as well.


  • 3/4 to 1 Cup lime juice
  • 6 Cups spring water
  • ½ cup sugar or a light-flavored honey (a heavy flavour overpowers the lime)
  • Cracked ice


  • In a jug or pitcher, combine the ingredients and stir until your sweetener is dissolved. Chill for an hour and serve.
  • The limeade can be used right away, but chilling pronounces the flavours a bit more.
  • This limeade can be used as the basis for alcoholic drinks as well, or can be added to a glass of soda water for a light taste with bubbles.

Hibiscus Flower

The Hibiscus is the State Flower of Hawaii. Colors incude yellow, shades of red, and others.
The Hibiscus is the State Flower of Hawaii. Colors incude yellow, shades of red, and others.

Hibiscus Drink - Agua de Jamaica

This is a flower-based tea that is quite good. Dried flowers can be purchased at a variety of markets or via the Internet these days, or grown in your back yard garden (be careful to avoid toxic sprays, though).


  • 2 Cups dried Hibiscus flowers (use twice as many fresh)
  • 6 Cups spring water
  • ¾ cup sugar or honey
  • Ice – cubes or crushed will do


  • Rinse and drain the flowers in a large pasta colander. NOTE: the flowers and leaves can cause a deep stain that is difficult to remove, so take care and wear kitchen gloves.
  • In a large pot on the stove top, bring the water to a rolling boil.
  • Stir in the wet lowers and keep stirring for a full minute and make sure the mixture continues to boil – raise the heat if required.
  • Remove the pot form the stove top and set aside on a protective towel on the counter to steep in a stain-proof bowl for two hours.
  • Strain the mixture, pressing the leaves so all the juice squeezes out. Discard the flowers.
  • If it is too tart for your taste, add more water and/or sugar to correct for tartness and sweetness.
  • This drink is served cold, so cover and refrigerate before serving with ice cubes.

Orange Drink - Agua de naranja

This is a Mexican Orangeade that is quite good!


  • 2 Cups orange juice
  • 4.5 Cups spring water
  • ½ cup sugar or a light-flavored honey
  • Cracked ice


In a large jug or pitcher, combine all ingredients and stir until sugar is dissolved or honey is well incorporated.

Rice Drink - Agua de horchata

I first discovered this one as a small drink packet (ala Kool-Aid) in a local market and then learned to make it on my own. If you think rice is an odd drink, you’ll find the end result tasty. Rice is a staple crop and a little creativity goes a long way for mealtime and snack variety.


  • 1 Cup white rice
  • 8 Cups spring water
  • 1 can evaporated milk
  • 1 tsp cinnamon
  • Sugar or honey to taste
  • Ice – crushed (cubes don’t provide a vehicle for the correct flavor)


  • Wash the rice and discard the water, draining well.
  • Soak the clean rice in boiled hot water overnight. The water should be just off the stove and it will cool and steep the rice overnight.
  • Next day, drain the rice and pat dry with a towel.
  • Grind the rice in a blender with 8 Cups Spring Water and 1 tsp cinnamon. Strain the drink through a small-holed sieve into a picture or half-gallon milk jug, glass jar, or pitcher.
  • Pour in the evaporated milk and honey or sugar and stir well or shake the tightly-lidded container.
  • Chill for at least 1 hour over crushed ice.

Tamarind Pods and Flowers

The pods are the fruits of the tamarind plant. Orginally likely from East Africa. related to beans and having a sour/tart taste.
The pods are the fruits of the tamarind plant. Orginally likely from East Africa. related to beans and having a sour/tart taste.
A full bloom.
A full bloom.

Tamarind Drink - Agua de tamarindo

The tamarind is becoming increasing popular as our US population of Hispanic peoples increases and found once only in specialty markets have migrated to the big box stores and supermarkets. Although carbonated tamarind soda is available in the 21stcentury, the traditional drink is noncarbonated and very good.


  • Two dozen tamarind pods
  • ½ gallon spring water
  • 1 1/2 Cups sugar – or use honey, to taste
  • Ice – cubes are fine for this one


  • Peel all of the tamarind pods and remove veins that line the sides of the pods. Leave in all of the seeds for the flavour they provide.
  • In medium-sized pot, place half the water (1 Quart) and bring it to the boil.
  • As the water continues to boil, carefully pour the peeled and cleaned tamarind pods into the pot, guarding against burning yourself.
  • Continue to boil the drink mixture 15 minutes. At this time, the pulp of the pods should be soft. If not, boil a bit longer and keep an eye in the consistency of the pods.
  • When pods are softened, take the pot from the heat and set aside to cool enough to the point that you can touch the pods comfortably.
  • Remove the seeds from the pulp and discard them to the compost pile.
  • Next, empty the contents of the pot into a blender, add your sweetener and blend until liquid.
  • Pour the drink through a strainer into a pitcher or jog and compost the pulp.
  • Add the remaining 1 Quart water, mix briefly and chill at least one hour.


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    • Jessay profile image

      Jessica 7 years ago from USA

      Great ideas. Who knew we could make these yummy drinks without taking a trip to Mexico? You. Thanks for sharing.

    • mulberry1 profile image

      mulberry1 8 years ago

      Several of these sound interesting but I may try the Orange drink first.

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      Dpttie1 - Limeade seems to be king or queen - or king AND queen, it's so popular thus far :)

    • Dottie1 profile image

      Dottie1 8 years ago from MA, USA

      Fruits, flowers and grains, Oh MY! These mexican drinks all sound very interesting to me and would love a new drink to try beside the pool this summer. I think I will try the limeade first. It looks like a winner in the poll and the one that you drink all year long. Great Recipes Patty, thanks!

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      Hello Princessa! - Yes, I thought this recipe was much less expanive than purchasing the bottle and much tastier than the "Kool-Aid" type drink packets. am so glad that this is useful to you :)

    • Princessa profile image

      Wendy Iturrizaga 8 years ago from France

      Agua de Tamarindo mmm... my mouth is watering just thinking about it. It is a shame that Tamarindo is not easily found where I am, as it is one of my favourite fruits, I could sit to watch a film eating a basquet of them, they are delicious!

      And thanks so much for the Horchata recipe. You are going to save me a fortune. I didn't know how to make horchata and I have been spending a fortune importing horchata bottles from Spain. I like it because it is so refreshing during the summer and it is also very nutritious. Thanks Patty :)

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      Journey - Thanks for reading and hopefully tryting the recipe and letting us know how it turns out for you. I wonder if any spcies can be added to it successfully?

      Heartaday - that's great! - our Mexican places do not have it yet, but with the growing Hispanic population and more such restaurants opening, I hope they will.

    • Heartaday profile image

      Heartaday 8 years ago

      I've just discovered rice water at my local mexican restaurants. I love it! it's like drinking rice pudding. I have found I don't like the powdered stuff very much though, so this is awesome.

    • Journey * profile image

      Nyesha Pagnou MPH 8 years ago from USA

      I enjoy horchata too but have never made it. Will bookmark for the recipe. These other drinks sound very nice also. Thanks for sharing these recipes with us. -Journey*

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      charanjeet kaur - I bet India is very hot right now. I live lime flavor int he hot weater.

      Triplet Mom - I wish I had discovered the rice drink much eariler in my life and the limeade I could drink every day.

      MandM - Thanks for commenting. I thnk a lot fo flower blossoms can be used for tea, as long as they are not poisonous. I always check with a university extension serivce if unshue - they do lots of plant foods work.

    • profile image

      MandM 8 years ago

      Agua di limon is the basis for "caipirinha" the wonderful Brasilian alchoolic drink.

      And I didn't know that we could get a drink out of hibiscus! I would like to try it!

    • Triplet Mom profile image

      Triplet Mom 8 years ago from West Coast

      These all sounds so yummy!! I love horchata and did not know it was so simple to make. I have to agree with the others and the agua di limon sounds super good.

    • charanjeet kaur profile image

      charanjeet kaur 8 years ago from Delhi

      Wow this agua di limon is a winner, its summer time down here in india. WE have lemon drinks ourselves, we just add a dash of salt and pepper for that extra zing. However hibuscus drink is what is intriguing me the most, wonder how it would taste like.

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      I hope you try and enjoy them! Thanks for your visit and comment, Ktoo.

    • Ktoo profile image

      Ktoo 8 years ago from Atlanta, Georgia, USA

      These are great ideas! Thanks for sharing!

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      Yes, yes, I am sure that can be done deliciously!

    • guidebaba profile image

      guidebaba 8 years ago from India

      Wow !!! Agua de limon looks like the easiest one. Can I add BEER in place of soda water ???