Watermelon Agua Fresca
Published by W. W. Norton
This agua will convince you that seedless watermelon is the greatest thing since sliced bread. Don’t despair if your watermelon does have seeds, though, because in Mexico they usually don’t bother removing them—the seeds are ground right into the drink, and they settle quickly to the bottom of the container. My agua is a little heavier on the fruit than many I’ve tried in Mexico because I like the stronger flavor. That doesn’t seem to detract from its refreshment value—at barbecues and parties pitchers of it go as fast as I put them out.
Dietary ConsiderationEgg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Low Calorie, Low Cholesterol, Low Saturated Fat, Low Sodium, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureFrothy, Fruity, Sweet, Tart
Type of DishBeverage, Shake
- 1 cup very cold water (about 8 ounces/250 milliliters)
- 4 cups cold, ripe, 1 1/2-inch (4-centimeter) watermelon chunks, preferably seedless (about 24 ounces/680 grams)
- 1 tablespoon freshly squeezed lime juice (about 1/2 ounce/15 milliliters)
- Pinch of salt
- 1 1/2 tablespoons sugar, or to taste, optional (about 3/4 ounce/18 grams)
Place the water, watermelon, lime juice, salt, and sugar, if using, in a blender and puree the fruit well, roughly 30 seconds. Taste the agua and correct the seasoning with additional lime juice or sugar if desired, pour into a pitcher, and chill for at least 1 hour. Just before serving, stir the agua to blend, pour into a chilled glass or glasses, and serve at once.
Follow the recipe for the Watermelon Agua Fresca, replacing 1 cup of the watermelon cubes with three-quarters of a medium cucumber (about 6 ounces/170 grams), peeled, seeded, and roughly chopped.
2009 Adam Ried