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Refreshing and tangy, this lightly flavored watermelon cucumber agua fresca will keep you hydrated on hot summer days. It’s packed with nutrients and has a gentle sweetness that’s hard to resist.
Why we love this recipe
Agua fresca is a refreshing nonalcoholic drink that’s popular in Mexico and the United States. Simply blending some fruit with water, stirring in a bit of sugar and a bit of acid, and passing it through a strainer, keeps you hydrated in the most happy-making of ways.
This recipe is:
- SO quick and easy
- Super-refreshing
- Perfectly balanced
- Classic and modern at the same time
I first published an earlier version of this recipe here and on Serious Eats way back in 2013, when we were living in London. If you’re a fan of old-school blog narrative, you can scroll down below the recipe card to read an excerpt from the original text.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- One pound of peeled, seeded, and cubed watermelon flesh comes from about two to 2 1/2 pounds whole watermelon. I like to buy a seedless variety when possible to avoid having to hunt for and remove seeds before blending. The delicate white seeds are fine to leave in — just be sure to remove the dark ones.
- I like to use English or Persian cucumber since the seeds are delicate and minimal, and you won’t lose a ton of the flesh when you remove them. That said, you can use any kind you’ve got, since you’ll be peeling and seeding it regardless.
- Here’s how to make 1:1 simple syrup. It’s extremely useful for cocktails, cakes, and more — and it keeps for ages in the fridge. The amount called for in the recipe provides a very subtle sweetness. You can add more if you like. If you don’t feel like making simple syrup, you could substitute superfine sugar or a liquid sweetener of your choice.
- Freshly squeezed lime juice adds a gentle tang to this refreshing drink. You can calibrate it according to your taste.
- Fresh mint leaves are an optional garnish — they add a nice dimension, but it’s fine to omit them if you prefer.
How to make it
Here’s an overview of what you’ll do to make a refreshing pitcher of watermelon cucumber agua fresca. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll peel, seed, and cube the watermelon and cucumber. Place the ingredients into a blender.
- Pour in one cup of the water.
- Then you’ll blend until perfectly smooth. Strain through a fine-mesh sieve.
- Chill for at least two hours, until very cold. Pour into ice-filled glasses and garnish if you like. That’s it!
Expert tips and FAQs
Literally “fresh water” or cool water, this is a whole category of light, nonalcoholic beverages popular in Mexico, Central America, and the U.S.
Aguas frescas can be made from fruits, cereals, flowers, and seeds blended with water and a little bit of sugar.
Sure, if you like. Sugar is traditional (and I use simple syrup to make sure it dissolves perfectly), but you can experiment with your favorite sweeteners instead.
Yes. You’ll want to make this drink at least two hours in advance to give it a chance to chill. It will keep well in the fridge for up to about 48 hours, so feel to make it the day before if you like. If you have leftovers, consider freezing them in ice cube trays to add to other beverages.
More favorite refreshing drinks
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Watermelon Cucumber Agua Fresca
Ingredients
- 1 pound (454 grams) cubed seedless watermelon flesh
- 6 ounces (170 grams) peeled, seeded, cubed English cucumber
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 2 tablespoons (30 ml) 1:1 simple syrup, more to taste
- 3 cups (708 ml) cold water, divided
- Fresh mint leaves to garnish, optional
Instructions
- Place the watermelon, cucumber, lime juice, and simple syrup into a blender along with one cup of the water.
- Blend until perfectly smooth.
- Strain through a fine-mesh strainer into a pitcher.
- Cover and refrigerate for at least two hours, until well-chilled.
- Serve in tall, ice-filled glasses, garnished with small watermelon wedges and mint leaves if you like.
Notes
- One pound of peeled, seeded, and cubed watermelon flesh comes from about two to 2 1/2 pounds whole watermelon. I like to buy a seedless variety when possible to avoid having to hunt for and remove seeds before blending. The delicate white seeds are fine to leave in — just be sure to remove the dark ones.
- I like to use English or Persian cucumber since the seeds are delicate and minimal, and you won't lose a ton of the flesh when you remove them. That said, you can use any kind you've got, since you'll be peeling and seeding it regardless.
- Here's how to make 1:1 simple syrup. It's extremely useful for cocktails, cakes, and more — and it keeps for ages in the fridge. The amount called for in the recipe provides a very subtle sweetness. You can add more if you like. If you don’t feel like making simple syrup, you could substitute superfine sugar or a liquid sweetener of your choice.
- Freshly squeezed lime juice adds a gentle tang to this refreshing drink. You can calibrate it according to your taste.
- Fresh mint leaves are an optional garnish — they add a nice dimension, but it's fine to omit them if you prefer.
- You'll want to make this drink at least two hours in advance to give it a chance to chill. It will keep well in the fridge for up to about 48 hours, so feel to make it the day before if you like. If you have leftovers, consider freezing them in ice cube trays to add to other beverages.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here’s the 2013 text
Getting my morning coffee at Starbucks is a real gamble these days, not so much because of what’s in the cup as what’s on it. Europe does not seem to recognize the name Carolyn as distinct from Caroline, so I’ve gotten used to parading around town with someone else’s name Sharpied onto my personal belongings. This morning, though, the barista took things to a whole ‘notha level and opted for the rare silent-K spelling of Carolyn, which also apparently involves a U. Knuline — or is that Kwalint? It’s hard to tell.
Either way, I’m pretty sure the universe is trying to tell me something. Knuline, it’s saying, what the heck are you doing at Starbucks? You live in Europe, where a good cup of coffee does not need to have any Sharpie on it at all. Kwalint, show some self respect, girl. And maybe save some of your awkward-drink social capital for those pink juices you seem to like so much. Like Rhubarb Juice — or Cucumber Watermelon Agua Fresca.
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