Elizabeth Karmel's Spiked Watermelon Agua Fresca as she and Roger Mooking cook at the Michelson home in Lockhart, TX, as seen on Cooking Channel's Red, White, and Grill special featuring Williams-Sonoma.
Recipe courtesy of Elizabeth Karmel

Spiked Watermelon Aqua Fresca

Getting reviews...
This Watermelon Aqua Fresca and other fruit "aqua frescas" are served all over Mexico. They translate literally as "fresh water," and are delicious. The key is to strain the pulpy fruit to make a clear liquid.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 8 servings
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  1. Puree the watermelon in a blender, and then strain the juice through a fine sieve or cheesecloth. Alternatively, use a juicer, or push the fruit through a fine sieve into a large bowl to collect the juice and eliminate the pulp and seeds. You can strain a second time with an even finer sieve or cheesecloth to remove the fine particles of pulp. Set aside. 
  2. Mix the salt and lime juice in a large pitcher. Stir in the watermelon juice, liqueur and vodka, and then taste and adjust the seasonings, if necessary. Stir well once more just before serving over ice.

Cook’s Note

To make watermelon ice cubes for serving, pour extra watermelon juice into ice cube trays and freeze overnight.

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