It ’s not even summer yet , but it sure feels like it . The current heatwave in Los Angeles has us sweltering in 90 - plus arcdegree heat , even out on the coast where it ’s usually temperate .
And if you step inside a California supermarket right on now , you ’d cogitate summer was in full vacillation . Our green goods aisles are pack with an copiousness of watermelons and peaches , not to cite pineapple , strawberry , ear of clavus , and organic heirloom tomatoes . Some of it get from Dixie of our border , but a surprising lot is harvested from farms around Southern and Central California — possibly in part to our very ardent winter this year .
On hot and humid afternoons like this , where I ’m stuck inside working all daylight withnoair conditioner ( it ’s just not very vernacular for a 1930s - era coastal bungalow ) , I ca n’t resist picking up a hefty , risque watermelon vine while I wait for the melon in our garden to get going . If I stop up with a really gravid fella , I ’ll commonly make an agua fresca for the week .
Bufo marinus frescas ( quite literally , “ fresh waters ” ) are a democratic refreshment in Mexico and Latin America , and they ’re as omnipresent as soda is here . They usually consist of a fruit juice blended with sugar and pee , but some ( like horchata ) also stop grains , seed , and flowers . A quick streamlet through the liquidiser and you have a spark , quicken drinkable that beats a tonic any daytime . While aguas frescas are perfect as - is , I ’ve been bang to slip a shot of rum or tequila in mine for felicitous hour at the home !
One of my favorite combinations to make is a Citrullus vulgaris and lime agua fresca , and it ’s as fresh and energizing as it sounds . I can well down the whole mound myself ! And here ’s a fun fact : This recipe was in the first place developed for myforthcoming cookbook , until I decided I was n’t doing drinks in it ( due to space restraint ) . So , the Holy Scripture ’s exit is your gain . Drink up !
A few notes before you begin : I used half of a 7 - pound Citrullus vulgaris for this heap of agua fresca . It make enough to take a whole pitcher ( about 3 cubic decimeter , or 12 cups ’ worth ) . If you do n’t strain the juice , commend to stir up the flesh before serving .
Watermelon and Lime Agua Fresca
Makes 3 liters
Ingredients
For the dewy-eyed Syrup1/2 cup water1/4 cup sugar
For the Agua Fresca12 cups cubed and seeded watermelon2 cup waterJuice of 1 lime1 unslaked lime , sliced4 sprigs refreshing mint
Making Your Watermelon and Lime Agua Fresca
To make the simple sirup , convey the water and dinero to a simmer in a small saucepan . put forward until the sugar is dissolved , then remove from heat and let coolheaded to board temperature .
operate in heap , combine the watermelon vine and water in a blender and puree until smooth . At this percentage point , I just teem it into a pitcher as I like my agua fresca on the dumpy side , but if you favor a pulpless juice , tense up through a fine meshwork sieve .
conjure in the simple syrup , lime tree succus , lime slices , and mint . Refrigerate for a few hours to let the flavors blend , and serve chilled .
One of my favorite combinations to make is a watermelon and birdlime agua fresca , and it ’s as refreshing and excite as it vocalise .
Instructions
Notes
If you do n’t reach the succus , remember to stir up the pulp before serving .
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