Watermelon Agua Fresca

Once again the internet had a very timely idea-- Tuesday's NY Times Dining Section had a recipe for Watermelon or Canteloupe Agua Fresca and there was most of a watermelon simply languishing in the fridge. In my usual fashion I proceeded to throw the recommended proportions out the proverbial window, and this is what resulted:


Mom gave it a "Lovely!" on presentation and a "Delicious!" on taste.

(Oh, by the way, I'm not in Carrboro-- I'm recovering from wisdom teeth removal. Hence the yellow-house backdrop here.)

In a large blender (or multiple batches), combine:
7 cups of diced watermelon
2 cups water
1 T. granulated fructose (or about 1.5 T. sugar)
2 T. lime juice

Blend until smooth. Strain into a large pitcher to remove seeds. (I think the NY Times people used a finer strainer than I did, but I like the pulp-- suit yourself.) Sample and adjust lime and sugar. Refrigerate. Stir before pouring, as the pulp rises to the top. Garnish glasses with a sprig of mint.

Optionally, experiment with adding rum, and let me know how it goes!

Enjoy a glass on a lazy summer afternoon for a break from those tiresome mint juleps. :-)