Watermelon Water
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
Procedure
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.)
Ingredients
* 4 cups watermelon
* 1/2 cup sugar
* 1/2 cup water
* ice
Church Avenue Chomp 
Hmm. Interesting. The time we made it for Anabel’s birthday, we (I) strained the watermelon after pureeing it, and then added water and sugar and also a touch of lime juice (which, when you were pregnant, maybe not the lime juice). It was a bit more work-intensive, but also really maybe the most delicious thing to drink I’d ever made. But I can’t say as to which way would be more authentic — we all know how tied I am to authenticity — or if they’re both equally so and maybe in some regions you puree and strain and in other regions (the less refined regions?) you simply puree. Please to be looking up all of this information for to be reporting to all of us soon. Thanks.