Watermelon-Cucumber Agua Fresca

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Fermented Watermelon Basil Cooler

This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel.

Watermelon-Cucumber Agua Fresca

  • Serves: 6 (makes 1 quart)
  • Prep Time:
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Ingredients

  • ¼ cup fresh Key lime juice
  • 3–4 pound seedless watermelon, peeled and cubed
  • 1 cucumber, peeled and coarsely chopped
  • 1 lime, cut into slices
  • Chile lime salt (optional)

Directions

  1. In a blender, combine lime juice with ¼ cup water. Add watermelon and cucumber and blend until smooth, about 1 minute.
  2. Pour mixture into a pitcher along with slices of lime. Refrigerate and serve cold.
  3. If desired, rub one slice of lime around rims of glasses and dip rims in a small plate of chile lime salt.