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On what hot day last week as we drove through the hot (and getting hotter) central California town of Delano, home to the United Farm Workers of Cesar Chavez fame (and home town of yours truly), we decided to have a whole sampling of “aguas frescas” — Mexican coolers in various flavors. We bought three and sat sharing and tasting each one. Mexicans know how to stay cool that is for sure.
As I took little samples, my palate confirmed all of my preconceived notions: People put way too much sugar in their drinks. In fact, most recipes for aguas frescas are quite sweet and the recipe below is no exception. However, they tend to be loaded with flavor, allowing me to dilute my own to taste (by half or more) and serve up a sweeter version to the younger set. These are also typically made with refined sugar but most taste great with honey as well, as the recipe calls for here.
For this recipe, grab a fresh watermelon, lemon or lime, honey, and a blender and strainer. It whips up pretty quickly.
Agua De Sandia Ingredients
- 8 cups watermelon, cubed
- 1 cup honey syrup (1/2 water, 1/2 honey)
- Juice of two limes or one large lemon
- 1/4 cup water
Agua De Sandia Steps
- Cube the watermelon and set aside.
- Make your honey syrup, diluting your honey by half with water. Gently warming it on the stove top works well.
- Divide the recipe ingredients in half and add to your blender together, blending half of the recipe at a time (or whatever fits in your blender).
- Once blended, strain your drink through a sieve for best results to strain out the watermelon fiber. You can certainly drink it without straining it and end up with a beverage that is slightly in the “smoothie” category of textures. It’s refreshing either way!