Watermelon Mint Agua Fresca

Ingredients

Equipment Needed

• •High-powered blender
• •Fine-mesh strainer
• •Large pitcher (2-quart capacity)
• •Sheet pan for chilling watermelon

Instructions

1. 1

   Choose your watermelon wisely

   The whole thing lives or dies with your melon. Lift it first. A ripe watermelon feels heavy for its size because it's full of water and sugar. Look for a creamy yellow field spot on the bottom where it sat on the ground. If that spot is white or pale green, the melon was picked too early and you'll be disappointed. Knock on it with your knuckles. You want a deep, hollow sound, not a dull thud.

   Farmers market watermelons in high summer will always beat supermarket melons trucked in from far away. The difference is night and day.
2. 2

   Cube and freeze briefly

   Cut your watermelon into rough one-inch cubes, discarding the rind. Spread them on a sheet pan and slide it into the freezer for about twenty minutes while you prep everything else. You're not trying to freeze them solid, just chill them down. Cold fruit makes a colder drink without diluting it with extra ice.

3. 3

   Blend until smooth

   Working in batches if needed, add the chilled watermelon cubes to your blender with the cold water. Blend on high for about thirty seconds until completely smooth with no chunks remaining. The color should be a gorgeous deep pink, almost coral. If your watermelon was truly ripe, it'll smell like summer itself when that blender lid comes off.

   A high-powered blender does this in one batch. A standard blender might need two rounds. Don't overfill or you'll have watermelon on your ceiling.
4. 4

   Strain for silk

   Set a fine-mesh strainer over a large pitcher or bowl. Pour the blended watermelon through, pressing gently with a rubber spatula to extract every bit of liquid. Don't force the pulp through, just encourage it. You're after a drink that's smooth as silk, not chunky. You'll get about six cups of pure watermelon water from this. Discard the fibrous pulp or save it for smoothies.

5. 5

   Build the flavor

   Add the lime juice to your strained watermelon. Stir in the honey or simple syrup. Now here's the secret nobody tells you: add the salt. A quarter teaspoon of fine sea salt doesn't make it taste salty. It makes the watermelon taste more like watermelon and wakes up everything else. This is the bayou way. We salt our fruit because we understand how flavor works.

   Taste your watermelon before sweetening. A perfectly ripe summer melon might need no honey at all. A less sweet melon might need a bit more. Trust your palate.
6. 6

   Infuse with mint

   Take your mint leaves and tear them gently with your hands. Never chop mint with a knife if you can help it because the blade bruises it and turns it bitter. Tearing releases the oils gently. Drop the torn leaves into the pitcher and stir everything together. Let it sit in the refrigerator for at least fifteen minutes to let the mint perfume the whole batch. Longer is better, up to two hours.

   If you want a stronger mint presence, muddle a few leaves with the lime juice before adding to the watermelon. For a subtler touch, just float whole sprigs in the pitcher.
7. 7

   Taste and adjust

   After the mint has steeped, give it a taste. This is where you make it yours. Need more brightness? Add another squeeze of lime. Too tart? A touch more honey. The balance you're after is refreshing but not sweet, bright but not puckering. When it tastes like the best thing you've ever drunk on a hot day, it's ready.

8. 8

   Serve ice cold

   Fill tall glasses with ice. Strain out the mint leaves if you prefer a cleaner drink, or leave them swimming through for the presentation. Pour the agua fresca over the ice. Garnish each glass with a fresh sprig of mint and a thin lime wheel floating on top. Serve immediately while the ice is still crackling against the cold liquid.

Chef Tips

• •For a crowd, this recipe doubles and triples perfectly. Make it the morning of your gathering and let it chill all day. The flavors only get better.
• •If you want to serve this at a cookout, freeze some of the strained agua fresca in ice cube trays. Use those cubes in the pitcher so it stays cold without getting watered down.
• •Add a splash of white rum or silver tequila to make this a cocktail worthy of any New Orleans balcony. About an ounce and a half per glass does the trick.
• •Keep the mint on the stem when garnishing. It looks prettier, smells better when you bring the glass to your lips, and you're not fishing leaves out of your teeth.
• •Leftover agua fresca keeps refrigerated for three days, but it's brightest the day you make it. The mint flavor fades first.

Advance Preparation

• •The watermelon can be cubed and refrigerated up to two days ahead. Keep it covered.
• •The complete agua fresca can be made up to six hours ahead without the mint, then add the torn mint leaves one to two hours before serving for the freshest flavor.
• •For parties, make a double batch the night before and strain out the mint in the morning. Add fresh mint an hour before guests arrive.

Frequently Asked Questions

Nutrition Information

1 serving (about 185g)