I know, I know, it’s been a while. We were on Martha’s Vineyard for two weeks enjoying the sun. Just as a reminder, here’s what it looked like:
And this was how we felt about it:
Well, two weeks later and here we are.
Apparently, the fruit farm (Montgomery Place Orchards in upstate New York) our CSA supports is drowning in peaches and watermelons. The peaches we put into crumbles and pies and ate plain with the juice running all over our chins and making a general mess. The watermelons have been a slower process. We’ve been eating them, and I have to say they are maybe the best watermelons I have ever had, but we are about to go away again (it’s Melisa’s & my turn for birthdays) and I had to speed up the eating-through-the fridge process. So today, I cut the watermelons up, put them in the blender, and made agua fresca. Which incidentally happens to be one of my MOST favorite things of the summer. It’s SO EASY and SO DELICIOUS and it deserves to be a recipe of the week. Here goes:
Take a watermelon- preferably not one of those overgrown footballs unless you are entertaining a crowd and need alot of agua fresca. Doesn’t matter if the melon has seed or not (you can strain the seeds out later).
Cut the red fruit away from the rind and stick it in the blender. Blend! You can use some water at this part if you like, or do what I do and just use a wooden spoon to shove the fruit closer to the blades.
I like to strain the juice into a pitcher.
Add water or ice and sugar, if you wish, to taste. Mark Bittman (you know I love him) recommended the juice of one whole lime per 8 cups juice, and you know what, it’s good like that. Do it.
Serve. Take it out by the baby pool, soak your feet and enjoy. That’s what I would do.
Obviously this is super easy, and sort of appropriate for kids, though there is alot of cutting things. But I can guarantee it is super delish.