🇲🇽 Mexican recipesDrink
Agua Fresca
By Groceree
Also known as Agua de Sandía · Watermelon Agua Fresca
Ripe watermelon blended with cold water, lime juice and a little sugar, strained and poured over ice. The simplest of the aguas frescas sold from big glass jars at every Mexican market and taquería.
Last updated
- Servings
- Makes about 1.5 litres
- Prep
- 10 min
- Total
- 10 min
Ingredients
watermelon1 kg
cold water750 ml
limes2
caster sugar3 tbsp
mint (optional)1 small bunch
ice cubes1 bag
Instructions
- 01
Cut the flesh from the rind, remove the seeds and chop it, then blend it with half the until smooth.
- 02
Strain through a sieve into a large jug.
- 03
Juice the . Stir in the rest of the , the lime juice and to taste.
- 04
Chill, then serve over plenty of with .
Notes
- Taste before sweetening — ripe watermelon may need almost no sugar.
- The same method works with cantaloupe, pineapple, mango or cucumber and lime.
- Horchata, agua de jamaica and agua de tamarindo are the other great classics.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 17 g
- Fat
- 0 g
Estimated from the ingredients.
From a video to your shopping list
Saw a recipe on Instagram, TikTok or YouTube? Share it to Groceree and the ingredients land on the list everyone at home shares.
Find a recipe video
01Find a recipe video
Any recipe on Instagram, TikTok, YouTube or a website.
Find a recipe video
Groceree02Share it to Groceree
Tap Share and pick Groceree. The app reads the recipe for you.
03The recipe is in the app
Ingredients, quantities and steps, ready to cook from.
04Pick what you need
Untick what is already in the cupboard and add the rest.
05It’s on the shared list
Sorted by aisle, on every phone at home, in real time.
More Mexican recipes
- Calabaza en TachaMexico's Día de Muertos sweet: wedges of pumpkin, skin on, simmered slowly in piloncillo syrup with cinnamon, cloves and orange until dark, glossy and candied right through. A covered first hour lets the pumpkin give up its juice, then basting with the lid off reduces the syrup to a thick glaze while the wedges stay whole.
- Arroz con LecheRice simmered first in water with a cinnamon stick, then slowly in milk with condensed milk and vanilla until creamy and loose, with raisins and cinnamon on top. Mexico’s comfort dessert, eaten warm or cold.
- Arroz RojoLong-grain rice fried until golden, then simmered in a blended purée of tomato, onion and garlic with stock until fluffy and brick red. The rice beside every plate of enchiladas and refried beans.
- All Mexican recipesMexican recipes from birria tacos and chicken enchiladas rojas to guacamole and flan, with the right dried chillies named and added to your shopping list.