Tuesday, July 8, 2014

Watermelon Agua Fresca and Popsicles


I've never been a huge fan of watermelon because I think it's too hard to eat.  If it's cut up in slices, I inevitably get it all over my face, and even if it's already cut up into nice cubes, I have a hard time spitting out the seeds (and even "seedless" watermelons have those little white seeds in them!).


Enter the watermelon agua fresca:  all the yumminess of watermelon in drinkable form!  I find that I don't even need to add any water to the blended watermelon because it's diluted enough for me over ice, but you might want to if your watermelon happens to be really sweet.

Like I did with the papaya milk, I decided to try churning the drink and then freezing it in popsicle form.  I took the extra step of mixing in some chopped chocolate chips to look like (edible!) watermelon seeds, but I don't think I added enough to really get the effect I was going for so I doubled the amount below.


Watermelon Agua Fresca and Popsicles
makes 6 drinks or twenty 3 oz. popsicles

8 cups seedless watermelon flesh, cubed
2 tablespoons fresh lime juice
2 tablespoons honey, plus more for the popsicles
6 tablespoons chocolate chips, coarsely chopped (for the popsicles, optional)


Blend the watermelon, lime juice, and honey in a blender.  Strain through a fine mesh sieve; you should end up with almost 5 cups of liquid.


For the agua fresca, pour over ice, dilute with water as desired, and enjoy!


For the popsicles, add another 2 tablespoons of honey and taste.  Add more, if necessary, until it almost tastes too sweet.  Churn the watermelon juice in an ice cream machine.  When it is mostly frozen (you can stop before it reaches soft serve consistency), stir in the chopped chocolate.  Fill your popsicle molds and freeze.  I used about 1 1/2 cups of liquid to fill six of my 3 oz. popsicle molds.


Next:  Cleveland Cassata Cake (Bonus:  In a Jar!)
Previously:  Low Country Boil
Five Years Ago:  Curried Carrot Soup

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