Watermelon Agua Fresca with Lime and Mint
Agua fresca means fresh water, and this is about as simple as a drink gets: ripe watermelon blended with cold water and lime, strained, and poured over ice. It is lighter than juice and much more refreshing on a hot day.
Because watermelon is mostly water already, you need only a little added water and very little sweetener, if any. The lime keeps it from tasting flat, and a few mint leaves make it smell like summer.
Choosing a ripe watermelon
Look for a melon that feels heavy for its size, with a creamy-yellow patch on the underside where it rested on the ground. A white or pale green patch usually means it was picked early. Tapping it is less reliable than people think, but a ripe melon tends to sound deep rather than dull.
If you buy a cut wedge, the flesh should be deep in color and firm, not grainy or pulling away from the seeds.
Watermelon Agua Fresca with Lime and Mint
Ingredients
Method
- Cut the rind off the watermelon and cube the flesh, removing any obvious black seeds.
- Put the watermelon, water, lime juice and mint leaves in the blender. Blend on high for about 30 seconds until completely liquid.
- Pour through a fine-mesh sieve set over a pitcher, pressing gently with a spoon. Discard the pulp.
- Taste and stir in honey or sugar only if the melon was not very sweet. Add more lime if it tastes flat.
- Chill for 30 minutes or serve right away over ice with lime wedges and mint sprigs.
Notes
- Taste a piece of the melon first. A sweet, deep-red melon needs no added sugar at all.
- Straining is optional; unstrained agua fresca is thicker and slightly frothy.
Serving it for a crowd
The recipe doubles and triples easily. Make the base up to a day ahead and keep it in the refrigerator, then add ice to individual glasses rather than to the pitcher so it does not dilute. Stir before serving, since it settles.
- Add sparkling water to each glass for a fizzy version.
- Blend in a few strawberries for a deeper color.
- Swap the mint for basil for an herbal twist.
A drink with a long tradition
Aguas frescas are sold from large glass barrels by street vendors and at markets throughout Mexico and Central America, in flavors from watermelon and cantaloupe to hibiscus and rice. The fruit versions all follow a similar pattern: ripe fruit blended with water, lightly sweetened, brightened with lime and served very cold.
Because the drink depends entirely on the fruit, it is a good use for a melon at the peak of ripeness, or for the last third of a large watermelon that is starting to soften in the refrigerator.
Storage
Keep the agua fresca in a covered pitcher in the refrigerator for up to 2 days. It separates as it sits; stir well before pouring.
FAQ
Do I have to strain it?
No. Straining gives a clearer, juice-like drink. Unstrained is perfectly good and a little more filling.
Can I use a seeded watermelon?
Yes, but pick out as many black seeds as you can before blending, as crushed seeds can taste bitter.
Can I freeze it?
Freeze it in ice-cube trays and use the cubes to chill the next batch, or in ice-pop molds.
Ingredient swaps
- Use cantaloupe or honeydew instead of watermelon.
- Replace the lime with lemon.
- Use a few drops of agave syrup instead of honey.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
