Skip to main content

SRC Orphan Rescue: Watermelon Agua Fresca


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 SaladLoved '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!

Comments

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

    ReplyDelete
  3. awww thanks for saving me!!!!
    xoxoxoxo

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

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

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

    ReplyDelete
  7. Great SRC choice! It looks so refreshingly delicious!

    ReplyDelete
  8. Perfect poolside drink - this sounds so refreshing!

    ReplyDelete
  9. 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

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas