Mora Picante Water

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

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.