Suddenly, watermelon season is upon us, and thank goodness for that.
Waiting for the ferry to Martha’s Vineyard the other day, I saw a recipe for a complex grilled watermelon salad with goat cheese on a televised cooking show. It made me think about 1. how delicious plain watermelon is and 2. how much I love aguas frescas.
When I was pregnant, and at a Mexican restaurant with friends, and unable to handle anything too strong tasting, or solid food after 5pm, or anything with even a hint of acid in it, and I’d ordered a soup which wasn’t going over well with my friend the fetus, I ordered 5 of these in a row.
They are very refreshing, especially in Texas weather.
So today I’m posting a simplistic post for a simplistic recipe, and yet it is a recipe that you will either know and nod at, or try for the first time, and think, nummy.
Watermelon Agua Fresca
Add watermelon, sliced with the dark seeds removed, though personally, I don’t think they will hurt you and would leave them in. Add sugar, water, ice, and blend.
Garnish with lime and or mint and or vodka, depending on how you roll. (Don’t have 5 if you add vodka.)
* 4 cups watermelon
* 1/2 cup sugar
* 1/2 cup water