We’ve been making watermelon smoothies forever. In fact, the very first recipe in the “Drinks” category was the watermelon smoothie. It was updated in September 2010 when my daughter, Sam, made a picture pretty pitcher of her version. It was after that September 2010 update when reader RQ posted the following comment:
She’s so right about the lime juice. It worked wonders.
But why, you might ask, add something sour if what one wants is a sweet drink? For some strange reason, adding a little sourness makes something sweet taste sweeter. It’s the contrast, I suppose. Instead of something that can be cloyingly sweet, one gets a nice balance that makes the flavors more appealing. It’s for the same reason that one adds a pinch or two of salt to cake batter. As RQ said, it’s all about the balance.
Yesterday, reeling from the heat and humidity, I made a pitcher of watermelon agua fresca (read more about agua fresca). Not with grenadine, however, but with simple syrup infused with lemon zest, and some lemon juice.
After Speedy and I had consumed two glasses each of the watermelon agua fresca, there was still some left and I made that into watermelon margarita. Both recipes are below.
- 1/4 watermelon diced and deseeded (if you can get the seedless variety, it saves a lot of work)
- 1/3 to 1/2 cup lemon zest infused simple syrup
- juice of one lemon
- lots of ice cubes
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Put the diced watermelon into the blender.
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Pour in the simple syrup and lemon juice.
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Add about two cups of water.
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Process the mixture until smooth.
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Strain into a pitcher. Add ice. Taste. Add more water and simple syrup, as needed.
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Serve very cold.
- 1 and 1/2 cups watermelon agua fresca
- juice of half a lemon or lime
- 6 to 8 mint leaves
- tequila as much or as little as you like
- salt to serve
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Prepare the margarita glasses.
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Put some salt on a saucer.
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Wet the rim of the glasses with lemon or lime juice (note to self: take photos of this procedure for a “how to” post).
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Dip the rim of the glasses in the salt.
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Put all the ingredients in the blender. Add crushed ice, if you like.
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Pulse two to three times to blend and to break the mint leaves into smithereens.
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Pour into the prepared glasses and serve at once.
