Published on August 1, 2016
Last updated August 3, 2017
This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel.
Watermelon-Cucumber Agua Fresca
SERVES
6PREP TIME
05 minCOOK TIME
00 minIngredients
¼ cup fresh Key lime juice
3–4 pound seedless watermelon, peeled and cubed
1 cucumber, peeled and coarsely chopped
1 lime, cut into slices
Chile lime salt (optional)
Directions
In a blender, combine lime juice with ¼ cup water. Add watermelon and cucumber and blend until smooth, about 1 minute.
Pour mixture into a pitcher along with slices of lime. Refrigerate and serve cold.
If desired, rub one slice of lime around rims of glasses and dip rims in a small plate of chile lime salt.
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