📝 About This Recipe
Transport yourself to a vibrant Mexican plaza with this Agua de Sandía, a quintessential 'agua fresca' that captures the pure essence of summer. This recipe balances the honeyed sweetness of ripe watermelon with a bright citrus lift and a subtle hint of herbal complexity. It is an incredibly hydrating, light, and crisp beverage that proves simplicity is the ultimate sophistication in culinary refreshment.
🥗 Ingredients
The Fruit Base
- 8 cups Seedless Watermelon (cubed and chilled, rind removed)
- 2 cups Cold Filtered Water (divided)
Sweetener and Brighteners
- 1/4 cup Granulated Sugar (adjust based on fruit sweetness)
- 3 tablespoons Fresh Lime Juice (roughly 2 juicy limes)
- 6-8 pieces Fresh Mint Leaves (gently slapped to release oils)
- 1 pinch Sea Salt (to enhance the natural sugars)
Garnish and Service
- 2-3 cups Ice Cubes (for serving)
- 6 wheels Fresh Lime Slices (thinly sliced)
- 6 pieces Small Watermelon Wedges (with rind on for decoration)
- 6 pieces Fresh Mint Sprigs (for aromatic garnish)
- 1 tablespoon Tajín Clásico Seasoning (optional, for rimming glasses)
👨🍳 Instructions
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1
Begin by prepping your watermelon. Slice off the ends, stand it upright, and carefully shave off the green rind and white pith. Cut the flesh into 1-inch cubes until you have approximately 8 cups.
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2
Place half of the watermelon cubes (4 cups) into a high-speed blender. Add 1 cup of the cold filtered water.
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3
Blend on high speed for 30-45 seconds until the mixture is completely smooth and liquefied.
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4
Place a fine-mesh strainer over a large glass pitcher. Pour the blended watermelon through the strainer to remove any excess pulp or stray seeds for a crystal-clear finish. Use a spoon to press the solids to extract all the juice.
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5
Repeat the blending process with the remaining 4 cups of watermelon and the second cup of water, straining it into the same pitcher.
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6
In a small bowl, whisk together the fresh lime juice and the granulated sugar until the sugar has mostly dissolved. This ensures no gritty texture in your drink.
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7
Stir the lime-sugar mixture and the pinch of sea salt into the watermelon juice in the pitcher. Stir well with a long-handled spoon.
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8
Add the 'slapped' mint leaves to the pitcher. To slap them, place the leaves in one palm and firmly clap your other hand over them; this bruises the leaves just enough to release aroma without making the juice bitter.
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9
Taste the juice. Depending on the ripeness of your fruit, you may want to add an extra tablespoon of sugar or a squeeze more of lime.
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10
Chill the pitcher in the refrigerator for at least 30 minutes to allow the flavors to meld and the mint to infuse subtly.
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11
If desired, rim your serving glasses by rubbing a lime wedge around the edge and dipping them into a small plate of Tajín seasoning.
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12
Fill the prepared glasses with ice cubes. Give the juice in the pitcher one final stir (as the pulp may settle), then pour over the ice.
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13
Garnish each glass with a lime wheel, a small watermelon wedge on the rim, and a fresh sprig of mint. Serve immediately while ice-cold.
💡 Chef's Tips
Choose a watermelon that feels heavy for its size and has a creamy yellow 'field spot'—this indicates it ripened on the vine and will be sweet. If your watermelon is exceptionally sweet, replace the granulated sugar with agave nectar or omit it entirely for a healthier version. Avoid blending the ice directly into the juice as it creates a slushy texture rather than the traditional thin, crisp consistency of an agua fresca. Always stir the juice right before pouring, as natural fruit juices tend to separate when sitting. For a sophisticated twist, you can substitute the mint with fresh basil or add a half-inch of peeled ginger to the blender for a spicy kick.
🍽️ Serving Suggestions
Pair this drink with spicy Shrimp Tacos or Al Pastor Tostadas to balance the heat with cooling sweetness. Serve alongside a bowl of salty, lime-drenched tortilla chips and roasted tomato salsa. For an adult version, add a 1.5 oz pour of silver tequila or mezcal to each glass before filling with the juice. This juice makes excellent ice pops; simply pour the finished mixture into molds and freeze for a kid-friendly summer treat. Accompany with a fresh fruit platter topped with lime juice and chili powder for a traditional Mexican snack experience.