Watermelon & Grapefruit Agua Fresca Recipe
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- 18 cups chopped seedless watermelon (one 10-pound melon)
- 1 1/4 cups fresh white, ruby red, or pink grapefruit juice
Working in batches, purée watermelon in a blender until smooth. Pour into a large bowl and let stand for 10 minutes. Skim foam from surface and discard.
Set a fine-mesh sieve over a large pitcher; line sieve with cheesecloth. Strain purée into pitcher (you should have almost 7 cups juice). Stir in grapefruit juice.
Fill glasses with ice. Divide agua fresca among glasses.
Nutritional ContentOne serving contains: Calories (kcal) 110 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 33 Dietary Fiber (g) 2 Total Sugars (g) 33 Protein (g) 1 Sodium (mg) 10Reviews Section
Make Refreshing Watermelon Mint Agua Fresca in 10 Minutes
The telltale sign of summer for me is always when fresh watermelon becomes available. There’s something so nice about fresh summer dinners that are centered around seasonal produce, specifically sweet corn and watermelon.
We might not be there yet (especially with these random days of rain), but I’m officially on the countdown. I found the best watermelon at Whole Foods last week and celebrated by making this Agua Fresca.
Agua Fresca is Spanish for cool waters, and it is made by blending together fresh fruit, water and sugar to create a refreshing mix. They’re often made in a variety of flavors such as mango, guava, cantaloupe or grapefruit. This updated version of the traditional Spanish drink uses fresh lime and mint, which are the ultimate complements to the sweet melon.
Do yourself a favor and blend this up while you’re studying so you too can pretend it’s summer.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
4 cups chopped watermelon
½ cup water
2-3 sprigs mint
2 tablespoons agave, honey or simple syrup
1. Place watermelon chunks in a blender and blend until smooth. You may need to add a bit of water to help the process along.
2. Strain through a fine mesh sieve to strain out any seeds. If you’re a college student and you don’t own a fine mesh sieve, use coffee filters + a funnel a la Cold Brew Coffee.
3. Juice 1 lime and slice another into thin slices.
4. In a large container (I used a carafe, but a mason jar would work equally as well), add the watermelon juice, lime juice and water. Add mint sprigs and use a spoon to muddle the mint a bit.
Cantaloupe Agua Fresca
- Quick Glance
- Quick Glance
- 10 M
- 1 H, 25 M
- Serves 4
Ingredients US Metric
- 10 cups chopped cantaloupe
- 1/4 cup fresh lemon juice
- 1/4 cup lightly packed basil leaves, finely chopped
- 2/3 cup cold water
- Ice, for serving
Working in batches, purée the cantaloupe in a blender until smooth. Pour into a large bowl and let stand for 10 minutes.
Skim the foam from the surface and then strain the juice through a fine-mesh sieve, preferably lined with cheesecloth, into a pitcher. Stir in the lemon juice, basil, and water. Let sit at room temperature for at least 1 hour and up to 8 hours.
Fill glasses with ice and divvy the agua fresca among them.
Agua Fresca Variation
Substitute 9 cups chopped, seeded watermelon (about 2 1/2 pounds rindless fruit) for the cantaloupe, 1/2 cup plus 2 tablespoons fresh grapefruit juice for the lemon juice, and omit the basil and water. Blend, skim, strain, and serve immediately over ice.
Recipe Testers' Reviews
This cantaloupe agua fresca is so refreshing. The cantaloupe flavor is so pure it seemed like the equivalent of sticking a straw directly into the melon itself. I couldn’t detect any of the basil flavor, however. Next time I may try to make a basil-infused simple syrup to see if that increases the basil flavor. This agua fresca will be making an appearance at our next summer gathering.
Refreshing! The basil is unexpected and delightful. Perfect for a hot afternoon. We’ll make this cantaloupe agua fresca again.
I have to admit that when I first read the title and ingredients in this cantaloupe agua fresca recipe, I was skeptical. My faith was rewarded with this delicious refreshing summer drink. We used it at a dinner party and it was a big hit with the adults before dinner with cheese and crackers. A note for the other beginners like me…when you have a large bowlful of frothy cantaloupe, don’t give up the faith and don’t panic thinking something is wrong. More than half of the bowl will be the froth that’s skimmed off. Once you skim off the excess, the drink will fit in a normal-size pitcher. I let my basil steep for about 6 hours and it was flavorful but not overwhelming. Finally, in terms of serving, you can drink it without the ice, but it somehow just adds a little something to have it ice-cold rather than refrigerator-cold.
This cantaloupe agua fresca was lovely and refreshing. I doubled the recipe to make a pitcher for a birthday party and it was a huge hit. The color was gorgeous and added to the decoration. I used 4 large pink grapefruits from a CSA that grows its fruit in Northern California near Willows. They were VERY juicy and almost sweet, not sour at all. I also think that a squeeze of lemon, lime, tequila, even gin might’ve been nice here, but in the interest of time, I didn’t experiment. Skimming the foam was a necessary step, though I was afraid I’d hardly have anything left because there was a lot of foam. I probably collected about a cup of foam! I strained the watermelon juice through a strainer without cheesecloth and actually thought the little bits left in the pitcher made the beverage look interesting and homemade. The result wasn’t chunky or pulpy, though, so it wasn’t bothersome to drink. I love that this was straight juice and didn’t have any sweetener added. It makes a refreshing clean drink that you could easily amend, depending on your mood. Yum!
This was a well-written recipe, with most of the ingredients yielding the quoted quantities. My 4 pounds watermelon gave me 9 cups exactly. I used a pink grapefruit called shaddock at home in Nigeria these are large pomelo-like fruits, and I got 1/2 cup juice from half of the shaddock. I ended up with 4 1/2 cups juice once strained. The addition of the grapefruit juice lifted the flavors a bit, but it tasted a bit flat until I added lime sugar syrup, which I made by heating up a cup each white castor sugar and water with 3 tablespoons lime juice added. I let the syrup cool down and then added it to the watermelon mixture. The lime really lifted the flavors and made a delicious drink, perfect for chilling in the tropical heat. Next time, I’ll only use half the quantity of the syrup, though judging from the kids’ responses, they loved it just as it was, served with lots of ice and lime. Very refreshing.
As I was at my parents’ house for the weekend, I thought it’d be fun to test a recipe for my family. I ended up making this refreshing bevvie, something that “got rid of the garlic taste in [my mom's] mouth.” All 5 testers were pleasantly surprised by the cantaloupe agua fresca, given the simplicity of the recipe, and agreed that it was something they’d bring to a barbecue. The watermelon is certainly dominant, though not overpowering, and the slight grapefruit note provided a nice acidic palate cleanser (and a breath freshener). Not being a huge watermelon fan myself, I still found it refreshing. The addition of a splash of vodka was suggested. I used a 5-pound watermelon wedge, which yielded 4 cups juice, and thus added an extra 3 tablespoons grapefruit juice (ruby red). I used a regular spoon to skim and refrigerated before serving.
A nice, refreshing drink for hot summer days or nights. You have to love grapefruit, though, as the drink tastes a little bitter, which my wife didn’t like that much. I imagine a little booze, like some vodka or Bacardi, would be nice, too…
Refreshing and simple! A lovely drink for a sunny afternoon cooler. I used pink grapefruit due to availability. Two small grapefruit—about the size of a large orange—yielded a little more than 1/2 cup juice. A twist of lime, a splash or two of chilled bubbly white wine, and a garnish of fresh mint in a tall glass…just add friends on a hot afternoon! Paper umbrella optional.
I really loved the cantaloupe agua fresca recipe. I love the lemon and basil in it, which really adds a great fresh, summery taste to the drink.That said, I found it a bit of work to get to the end product. Takes some effort to purée and sieve the melon, and the yield is not that much. While the final product tastes great, it seems like a lot of work for flavored water. I did a batch with cut-up pieces because I was curious if it would taste as good. Milder taste, but way less work. I thought it served maybe 2 to 3 people, not 4. I also totally loved the flavor profile of the watermelon mixed with grapefruit, which is fantastic. I had the same issue with this one as I did with the other fresca. I love cooking but I hate anything I have to sieve. The yield was better with the watermelon, but it’s still a bit of work to get there. I used pink grapefruit, so about 1/2 grapefruit yielded about 1/4 cup juice. The taste is amazing and if you really love flavored waters it’s worth the extra work. That said, I did a batch with cut up watermelon and grapefruit slices to compare. Milder but just as good. I think this serves 3 people comfortably, 4 if you use a lot of ice.
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Try this with cucumber and lime and a little sugar, I promise you will like it, agua de pepino. In Mexico, where I live, they use less fruit or veg and more water but its however you like it. You can also sub mint instead of basil or use both. It also make a good cocktail with a little gin or vodka.
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The Last Hoorah at CH Distillery After collaborating over the summer at Green City Market BBQ, Nomad Food Company and CH Distillery came together on this agua fresca to mark the end of the season — Nomad developed the recipe, and CH put it on the menu. The drink features white nectarine puree as the fresh base, while CH's Key Gin (made with Key limes, white pepper and lavender) and lemongrass contribute citrusy zing. Honey from Ellis Farm rounds things out with its soft sweetness. 564 W. Randolph St., 312-707-8780, www.chdistillery.com
Melon Farm Cocktail at JW Marriott Chef Michael Reich's end-of-summer menu takes advantage of the season's fleeting flavors, and this cocktail is no exception. Two of summer's iconic fruits (watermelon and peach) make their way into this refreshing sipper, which sees watermelon and lemon juices shaken with Lillet Rose, Tanqueray 10 and a soft peach liqueur. 151 W. Adams St., 312-660-8200
Aguas Frescas (Mexican Fruit Coolers)
Photo & Food Styling by Joseph De Leo
Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel. These Mexican street drinks are traditionally very sweet and thin, but you can easily adjust the water and sugar to your taste and the sweetness of your fruit. Watermelon is the classic and is hard to beat. But I also like the tropical flavors of mangoes and peaches together. We always have fresh oranges at the restaurant—which are free for the taking in big wooden bowls—and I sometimes peel and chop the extras to blend into a cold drink as a healthier alternative to a soda. You can get creative by adding a handful of mint or other herb, or fresh ginger. Substitute sparkling water for plain if you prefer bubbles. Serve these aguas frescas with a lemon or lime wedge if you like more acidity.
Watermelon Agua Fresca
Watermelon agua fresca is the most refreshing beverage invention ever. We first tasted it when we went to Mexico last spring and we were hooked. It's the simplest idea – you just take the freshest fruit you can find (such as watermelon), juice or blend it, chill it, and enjoy. It's so very summer. 😍😍😍
Speaking of summer and watermelons. Why are there pumpkins outside of the grocery stores already? And there are Halloween decorations on display inside? I am not ok with this. Why does fall creep up on summer earlier every year?
Can't we just stay here a while? In easy-going, warm and happy August. With tomatoes that are finally ripe and juicy. And corn that's sweeter than ever. And giant watermelons that take days to devour. And sunshine.
Fall can wait. There will be plenty of time for pumpkin lattes and pumpkin pies and pumpkin pasta and whatever else pumpkin can be used for. And until then, I'll be over here finding ways to soak up every last bit of summer and eat all of the watermelon. And drink it, too.
We just finished packing for a camping getaway. Our first one since we moved to Colorado Springs. I know I said we were going camping last week, but it's for real this time. The Subaru is loaded, Scout is wondering what's going on, and we are ready to head into the mountains for some celebration.
It's our fourth wedding anniversary on the fourth of August – tomorrow. Four years since I woke up feeling more excited than I ever imagined possible. Four years since I saw Clark at the end of a too-long aisle, waiting for me to hurry up and get into his arms. He looked too handsome to be real. He still does. Somehow, it's already been four years since we vowed to jump into this wild, unpredictable, irresistible life together. And four years later, here we are. Every day I love him more and every year, this marriage thing gets better.
Time flies when you're having fun and even better when you have a watermelon aqua fresca in hand. 💁🏼😍💍🍾🎂👫
Below you’ll find the simple instructions for making an aqua fresca. (It’s simply blending 1 part fruit to 2 parts water, adding a squeeze of lemon or lime, then serving over ice or as is.)
You can use any combination of fruit you like, but here are some of my favorite combinations:
Top Aqua Fresca Combinations
Honey Dew + Cucumber + Lemon
Watermelon + Lime + Mint (optional)
Pineapple + Lime + Mint (optional)
Honey Dew + Lime + Basil (optional)
The Best Fruit for Aguas Frescas
I experimented by making agua frescas with quite a few kinds of fruit. Here are my favorites:
- Cucumber, especially with fresh mint
- Honeydew melon
- Watermelon (it’s so juicy that you don’t need to add any water see my watermelon juice recipe)
I don’t recommend these fruits:
- Cherries turned into a cherry lime-aid, but their color changed pretty quickly.
- Blueberries and blackberries weren’t sweet enough and required filtering through a fine mesh sieve to remove the seeds.
The key to making perfectly smooth, unfiltered agua frescas is a high-powered blender. Vitamix sent me their Vitamix Professional Series 750 blender, which takes “high powered” to a new level!
This machine is amazing. It has a total of five pre-programmed settings for making smoothies (which is the setting I used to make these drinks), hot soups (no stove required!), frozen desserts and purées. The fifth setting is a cleaning setting to make sure the container is squeaky clean once you’re done. I really like the tamper that comes with the blender, which lets me push down any ice or nuts that need help in super thick mixtures.
It’s totally magical to transform fresh produce into new forms with just the press of a button. My new Vitamix blends up super smooth agua frescas in less than a minute flat! Summertime, coming up.
This is so incredibly easy to make, using store-bought sherbet and chocolate chunks! If you’re feeling extra productive, you can make your own watermelon sherbet, but for this we used lime, the pink sherbet from classic sherbet swirl and vanilla ice cream. Get the recipe at Sugar and Charm
After you&rsquove made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
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