How to Make Agua de Kiwi (Easy Mexican Kiwi Drink)
I’ve loved kiwi fruit ever since childhood and created this agua de kiwi as an ode to one of my favorite tropical fruits. It’s light, refreshing, and rich in antioxidants, fiber, and vitamins.
As a child, my father and I were the only ones who liked eating kiwi fruit. We’d cut them in half and scoop out the flesh with a spoon. Now, it delights me to see that my children also enjoy eating them the same way, especially because they’re nutrient-dense and boast high levels of vitamin C and K.
While not very common in Mexico, I’ve taken these tangy fruits and created a vibrant green kiwi drink that slightly sweet and a little tangy, just like kiwis.
WHAT IS AGUA FRESCA?
Agua fresca literally translates to fresh, cold, or refreshing water, but literal translations do little to describe the true essence of these fruit-forward and fun Mexican drinks. For instance, if I were to call this agua de kiwi, “kiwi water,” someone might mistake it for plain water that is infused with sliced kiwi fruit when it’s so much more than that!
Aguas frescas are non-alcoholic drinks typically made by blending water and sugar with seasonal fruits and vegetables. Some are also made with dry ingredients such as rice, tamarind pods, and hibiscus, which are Mexican pantry staples.
INGREDIENTS YOU’LL NEED
Ingredients to make most agua fresca recipes are typically quite simple. In this case, all you need is fresh kiwi fruit, water, and your sweetener of choice.
STEP-BY-STEP INSTRUCTIONS
1. Blend and strain ingredients
- Place the peeled kiwis, sugar, and 3 cups of water in a blender and process on medium setting for 30 – 60 seconds.
- Pour the blended kiwi mixture through a fine mesh sieve, into a pitcher, to remove the seeds and any remaining pulp. Add remaining 3 cups of water and stir well to combine. Taste and adjust sweetness, if necessary.
2. Serve and enjoy
- Chill or serve over plenty of ice and enjoy. You can serve with slices of fresh kiwi if desired.
RECOMMENDED FOR THIS RECIPE
Vitamix Professional-Grade Blender
I have owned a Vitamix blender for nearly 25 years and it is well worth the investment, especially for making aguas frescas, smoothies, and jugo verde! VIEW PRODUCT
LOOKING FOR MORE MEXICAN DRINK RECIPES?
Here are a few of my favorite aguas frescas:
- Agua de Tuna Verde (Green Prickly Pear Agua Fresca)
- Agua de Naranja Sanguina (Blood Orange Agua Fresca)
- Agua de Avena
- Agua de Piña (Pineapple Agua Fresca)
- Mexican Limonada (Refreshing Sparkling Limeade)
- Agua de Pepino
- Agua de Melón
- Iskiate (Hydrating Chia Drink from Born to Run Book)
- Agua de Tamarindo (Mexican Tamarind Drink)
- Agua de Fresa (Strawberry Agua Fresa), Packed with Vitamin C!
- Kumquat and Carrot Agua Fresca
- Watermelon Lime Agua Fresca
- Watermelon Agua Fresca
- Té de Limón (Lemongrass Tea)
Agua de Kiwi (Kiwi Fruit Agua Fresca)
Ingredients
- 6 kiwis peeled and halved
- ½ cup sugar or to taste, if desired
- 6 cups water
Instructions
- Blend and strain ingredients. Place the peeled kiwis, sugar, and 3 cups of water in a blender and process on medium setting for 30 to 60 seconds. Pour the blended kiwi mixture through a fine mesh sieve, into a pitcher, to remove the seeds and any remaining pulp. Add remaining 3 cups of water and stir well to combine. Taste and adjust sweetness, if necessary.
- Serve and enjoy. Chill or serve over plenty of ice and enjoy. You can serve with slices of fresh kiwi if desired.
A Note from Lola
HOW TO STORE AGUA FRESCA
Store agua fresca in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Ingredients tend to settle at the bottom, so remember to stir your agua fresca before serving.ON SWEETENERS
You can add as much or as little sugar as you’d like to all of your aguas frescas, including this one. I also like to use honey, agave, or simple syrup (boil equal parts water and sugar until sugar is dissolved) in my agua fresca recipes.ON TEXTURE
I have seen plenty of agua fresca recipes that say not to strain the ingredients. While I’m all about taking in all of the fiber and nutrients possible, agua fresca is meant to be light in texture – nowhere near a smoothie and not even as thick as a nectar. Therefore straining is essential in all of my recipes, except for my agua de sandía and agua de limón con sandía because watermelon is naturally watery and doesn’t require straining.Nutrition
This recipe was originally published on October 9, 2013 and updated with step-by-step instructions and images on May 13, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
