Vegetarian

Mora Picante Water

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<p>Excerpted from Cool Waters, by Brian Preston-Campbell. (c) 2009, used by permission from The Harvard Common Press.</p>

Brian Preston-Campbell

The ancho chile in this recipe gives the water an unexpected kick without adding a mouth-burning spiciness. Try pairing it with your favorite Mexican dish.

15 fresh blackberries
1 1/2 teaspoons ground ancho chile
1 teaspoon ground cinnamon
4 cups still water
Ice cubes


<p>Muddle the blackberries, ancho chile, cinnamon, and 1/2 cup of the water in a glass measuring cup for at least one minute. With a ladle, wooden spoon, or rubber spatula, force the mixture through a fine-mesh sieve into a large pitcher. Add the remaining water, and allow to rest for 15 minutes in the refrigerator. Serve the water over ice. For extra spice, you might use the Tangerine-Ginger cubes featured in the book.</p>