Agua fresca means “fresh water”, a traditional Latin American drink that is perfect for hot summer days. Agua frescas are made with many different fresh fruits and even rice (then called horchata), and are often seen on counters and street stands in a colorful array of glass jars called vitroleros.
If you have a blender and some fruit you can make agua fresca. Red Wagon Organic Farm has some beautiful little watermelons, so here we go using a recipe courtesy of the L.A. Times. The recipe calls for a medium seedless watermelon, about 6 pounds of flesh, but I used a smaller watermelon, seeded it, and adjusted the other ingredients by weight. The drink is sweetened with agave nectar, a honey-like elixir that dissolves very easily in water.
Watermelon-Lime Agua Fresca
- A medium seedless watermelon, about 6 pounds
- 4 cups water
- 2 Tb agave nectar
- 3 limes
- salt, to taste
Combine watermelon, water, and agave nectar in a blender and pureé. Strain through a fine sieve (a chinois, or China Cap, is ideal), discarding solids. Add lime, then salt to taste. Fine tune flavor with additional salt, agave, and lime.