Recipe by Chef John
"This is my all-time favorite summertime drink. When it's hot and humid and you're totally parched, there's nothing as refreshing, as revitalizing, and as restorative as ice-cold watermelon agua fresco. It's one of life's great drinkable pleasures."
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white sugar, or to taste
I have made this last month from another recipe I found that was similar, but I used soda water to give it a fizz, you can also add some vodka for an adult drink. Very good.
The secret is to add some lemon to it
"Watermelonade" is exactly what this is - here in Mexico, agua fresca con limon is limonada, or lemonade. Where I live, on the west coast of Mexico, agua fresca is made with every fruit imaginable. I had some guests for dinner recently and the evening was very warm. Half of our guests drank this delightful drink (with added sliced limes) and half had Watermelon Sangria, also from this site. Both were wonderful, but I preferred the agua fresca. And straining the pulp makes all the difference - thanks for the tip, Chef John.
Delicious and easy.. going to try the other half with a different sweetener and some bubbles
I have made this for many years. It is a favorite beverage in Ecuador as well. But I never found that any sugar was necessary at all. Perhaps the watermelons were sweeter.
Like other persons suggested I added lots of lemon juice and mint and it turned out very good and refreshing. I did NOT strain the fruit puree/juice as we like the pulp. I shall try again with different combinaisons of summer fruits.
Ok, so this is really like a watermelonade than agua fresco. I added some fresh mint and it was better.
I have never reviewed a recipe before today. Recipes always seem to me to have an "expected result " in the taste and flavor profile. However, this one surprised me. It was so refreshing with a clean finish. Thank you chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Watermelon Agua Fresca
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
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