Mexican
Agua de Sandía
Ripe watermelon blended with cold water, lime, and a modest amount of sugar, then strained into a bright, light-bodied Mexican agua fresca.
8 servings · 15 minutes prep · 4 minutes cook
Ingredients
Watermelon Base
- 8 cups seedless watermelon cubes, about 2 3/4 pounds, wash and dry the whole watermelon before cutting; cube with a clean knife and cutting board, then keep refrigerated until blending
- 2 cups water, divided
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/8 teaspoon Diamond Crystal kosher salt
To Serve
- 4 cups ice cubes
- 8 lime wedges, optional
Directions
Dissolve the Sugar
- In the small saucepan, whisk the granulated sugar into 1/2 cup of the water and warm until steaming. Cool completely.
Blend and Strain
- Before cutting, wash and dry the whole watermelon; use a clean knife and cutting board, then keep the cubes refrigerated until ready to blend. Blend half the watermelon with half the remaining water until liquid, about 30 seconds; repeat with the rest. Strain through a fine-mesh sieve, stirring gently rather than forcing dry pulp through.
- Whisk in the cooled syrup, lime juice, and kosher salt. Cover and chill for at least 1 hour.
Stir and Serve
- Stir from the bottom, taste cold, and add up to 1 cup more water if the fruit tastes unusually concentrated. Pour over the ice cubes, offer the lime wedges, and use within 2 days.
