Monday, June 14, 2010

Agua de Sandia (Watermelon Water)

I found this traditional Mexican recipe in a magazine, where the author described how the second half of her watermelon usually sits in her fridge, leaking everywhere, until it goes bad. This totally describes our family's use of watermelon, too! So I was very excited to try this recipe that uses up lots of it. I had actually had something similar on a trip to Belize once, and loved it. If it's not watermelon season, you can also try other types of chopped fruit such as mango, cantaloupe, strawberries or grapes. We've only used watermelon, and it is so refreshing on hot summer days.

2 cups diced watermelon
3 cups water, divided
sugar to taste (up to 1/8 cup)

Puree watermelon and 2 cups water in a blender until very smooth. Pour into a pitcher. Stir in remaining water and sweeten if desired with sugar. Stir until sugar is completely dissolved. Chill at least 1 hour, pour over ice and serve.

I altered the amounts a little bit, because if you don't dilute it as much, you don't need to add as much sugar. My adjustments are: 3 cups watermelon, 1 1/2 cups water (total), 1 Tbs. sugar.

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