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Watermelon-Cucumber Agua Fresca

August 1, 2016
Fermented Watermelon Basil Cooler

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




05 min


00 min


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)


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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