There I was on the way home from Boulder, trying to bypass the bumper-to-bumper highway gridlock. I was thirsty … even though the black clouds overhead threatened an imminent soaker, it was still hot out, and I needed something cool to drink.
A Diet Coke, I thought, or maybe a Squirt.
So I bailed on U.S. 36 just before the I-25 exit and got off on Broadway. As I wove my way underneath the various viaducts and underpasses, looking for Brighton Boulevard and becoming more and more lost with every turn, I came across a woman standing outside a small carnicería, alone behind a fold-up table holding four huge glass jugs of colorful, fruity liquids.
Aguas frescas, I thought to myself, banishing all thoughts of Diet Coke from my head. Perfect.
I pulled over, smiled at the nice lady, and scored myself a big refreshing plastic cupful of sweet watermelon-flavored agua fresca. The soft summertime flavor instantly quenched my thirst and banished all my wrong-turn anxieties and traffic-jam memories.
Suddenly, I didn’t care where Brighton Boulevard was, or whether I’d be late getting back to the office.
All I knew was summer had just kicked in, right there in my mouth.
Aguas frescas can be found at taco stands and Mexican restaurants all over town, especially this time of year. They come in all kinds of flavors, from mango to cantaloupe to jamaica (hibiscus flower). Or, you can make your own.
Here’s a recipe for a nice big pitcherful of my favorite flavor of agua fresca, classic summertime watermelon.
Watermelon Agua Fresca
All ingredient quantities are approximate. Feel free to experiment with different ratios of watermelon to water to sugar until you find the combo you like the best; the beauty of aguas frescas is that no two are ever the same.
This recipe makes about one gallon, depending on how juicy your watermelons are.
Chop the watermelon for this messy recipe over the sink, or better yet outside in the yard, tossing extra chunks of watermelon in your mouth as you go.
Ingredients
- 2 medium seedless watermelons
- About 3 cups water
- 1/2 cup powdered sugar, or 1/4 cup honey
- Juice of two limes
- Lime rounds for garnish
Directions
Chop watermelon into 2-inch chunks, discarding rind and white pith. Check for seeds even though you’re using seedless watermelons; you never know. If you come across a seed, toss it.
Working in batches, place about 4 cups of watermelon and 1/2 cup water in blender. Never fill your blender more than 2/3 of the way full, or you’ll be wearing watermelon juice for the rest of the day.
Strain each batch of juice into a large bowl or pitcher.
Meanwhile, stir together lime juice and sugar or honey until dissolved. When all the watermelon has been liquefied, stir lime mixture into juice.
Chill for at least two hours. Ladle into chilled glasses with or without ice, using a lime round for garnish.
(Note: If you feel like adding a shot of tequila to your agua fresca, I promise I won’t tell.)
Dining critic Tucker Shaw can be reached at 303-954-1958 or at dining@denverpost.com.
