Cool Summer Treat
Watermelon Agua Fresca
Aguas frescas (Spanish for fresh water) is a refreshing, fruity, non-alcoholic beverage served by street vendors, bodegas, eateries and taco stands throughout Mexico, Central America, the Caribbean and the U.S.
Aguas frescas are easy to make at home, requiring a blender or food processor, ripe fruit, water, perhaps some herbs or flowers, and a sweetener of your choice.
You could choose to strain the pulp with a cheesecloth or fine mesh sieve, or you can simply blend all the ingredients together and serve. As in this recipe, I prefer to keep the extra fibre in by leaving it unstrained. Try topping the beverage with a sparkling water for a change.
Watermelons, although made up of 92% water, are full of vitamins, minerals, antioxidants and are low in calories. Watermelons contain more lycopene than any other fruit, according to the National Watermelon Promotion Board. Watermelons are thought to aid in asthma, cancer, inflammation, high blood pressure, constipation and muscle soreness.
According to the Ontario Beekeepers’ Association, “Not only is Ontario honey a good source of energy before exercise,” reports Keller, “but it’s high in sugars such as fructose that make it an ideal choice for children and those with impaired glucose intolerance such as type 1 diabetes. Additionally, research indicates that the flavonoids and phenols in honey generally have an antioxidant and anti-inflammatory health benefit that can prevent chronic diseases such as cancer, cardiovascular disease and arthritis.”
INGREDIENTS
6 c. watermelon, seeded, rind removed and chopped into 1 inch pieces
½ c. cold water
2-3 tbsp. Crerar’s Ontario honey
1 tbsp. lime juice
Fresh mint leaves, lime slices or watermelon wedges as garnish
ICE
Watermelon ice cubes
(cut watermelon into 1 inch cubes, freeze, and use as garnish)
DIRECTIONS
Combine watermelon, water, honey, and lime juice in a blender, puree until smooth.
Store mixture in refrigerator to cool, until ready to use, or serve on ice immediately and garnish.
