Skip to main content

SRC Orphan Rescue: Watermelon Agua Fresca

By

I'm on Orphan-detail today for the Secret Recipe Club - for someone in Group D - and I am thrilled to be cooking from I am a Honey Bee. What a fun, new-to-me blog. Nicole writes: "I love details and construction. I cook. I bake. I design. I clean. I don’t sleep enough." I'm right there with her. I definitely don't sleep enough.

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. This week I was lucky enough to meet Nicole - or Nic as she is called more often than not. She warns, "But call me Nicki and you are going to be ignored."

I so get that. I am Camilla or Cam. But Cami is reserved for a select group of people - and only because I can't get them to stop.

There are so many recipes I love on this blog. I really love that she did an entire year of pies. Seriously. A new pie every Friday for the entire year of 2014. As soon as I see peaches at our farmers' market, I am baking her Streusel-Topped Peach Pie. And I know my Love will love her Bourbon Pecan Pie. She also has savory pies...such as her Impossibly Easy Chicken Pot Pie.

We tried her Guilt-Free Cheesy Fiesta Popcorn and made her Watermelon, Tomato, Feta Salad. Loved 'em both! But the recipe I decided to share is her Watermelon Agua Fresca. I just love that she has a collection of recipes called Thirsty Thursdays that includes a Grilled Peach-Jalapeno Margarita, a Red-White-and Blue Sangria, and a Raspberry-Lime Rickey. What fun!

Watermelon Agua Fresca
slightly adapted from I am a Honey Bee's Watermelon Agua Fresca

Ingredients

  • 1 mini seedless watermelon, cubed
  • 1/2 C water
  • 2 T ginger syrup or honey
  • juice of 2 organic Meyer lemons, to taste (Nic used limes, but I have a lemon tree)
  • 2 T fresh mint, chopped
  •  2 T fresh basil, chopped + more for garnish


Procedure
In a blender, puree together all of the ingredients. Pour into glasses and garnish with small basil leaves.


I will definitely be making this more throughout the summer and am looking forward to trying some of her adult variations - such as adding sparkling wine or vodka. Cheers!


Labels:

Comments

  1. Leslie HarrisMay 31, 2015 at 9:44 PM

    Watermelon agua fresca is one of my favorite summer drinks. I'm making a note to add a little mint and basil next time I make a pitcher.

    ReplyDelete
  2. Wimpy VegetarianMay 31, 2015 at 11:28 PM

    How refreshing! I love ague fresco drinks, and just happen to have some watermelon on hand!!

    ReplyDelete
  3. nicole @ I am a Honey BeeJune 1, 2015 at 10:16 AM

    awww thanks for saving me!!!!
    xoxoxoxo

    And I love this agua fresca! And totally jealous of your lemon trees.

    ReplyDelete
  4. bcmomtooJune 1, 2015 at 1:43 PM

    Oh yeah, that looks amazing. It would be great for a hot summer day.

    I'm also running over to pin that grilled peach and jalapeno margarita because that sounds incredible. Thanks for sharing!

    ReplyDelete
  5. SarahJune 1, 2015 at 2:31 PM

    Yum. Welcome to Group A this month Cam :) This just screams summer to me.

    ReplyDelete
  6. AvrilJune 1, 2015 at 2:32 PM

    Fantastic, out. of. this. world. SRC pick!!! :-)

    ReplyDelete
  7. Cindy @ Hun What's for Dinner?June 1, 2015 at 6:28 PM

    Great SRC choice! It looks so refreshingly delicious!

    ReplyDelete
  8. Mostly Food and CraftsJune 2, 2015 at 8:07 AM

    Perfect poolside drink - this sounds so refreshing!

    ReplyDelete
  9. MotherWouldKnowJune 16, 2015 at 8:57 AM

    I love watermelon agua fresca - and if I had my own lemon or lime tree, I'd be making it every night. But of course, I'm just going to the grocery store so I'll make a bit pitcher and hope it lasts a few days.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more