Eggless Cucumber-Basil Watermelon Agua Fresca
This is the kind of drink that makes a hot afternoon feel like a vacation. Juicy watermelon and cool cucumber blend into something refreshing and a little unexpected, while fresh basil adds an herby, almost floral note that takes the whole thing to another level. A squeeze of lime and a touch of honey round out the flavor, giving you that perfect push and pull of tart and sweet. The mixture gets strained through a fine-mesh sieve, so what ends up in your glass is silky smooth and beautifully vibrant. Since this is a naturally egg-free recipe built entirely from fresh fruit, vegetables, and pantry staples, there's nothing to swap or worry about — just blend, strain, and chill. It's endlessly adjustable too, so if you like it a little more tart or a little sweeter, a quick taste before serving lets you dial it in exactly right. Serve it over a big pile of ice with a sprig of basil on top and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
- 1 medium english cucumber, peeled and roughly chopped
- ½ cup fresh basil leaves, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1–2 tbsp honey, or to taste
- ¼ tsp fine sea salt
- 1 cup cold water
For serving
- ice, for serving
- fresh basil sprigs or thin cucumber slices, for garnish (optional)
Instructions
- 1
Add the watermelon cubes, chopped cucumber, basil leaves, lime juice, honey, salt, and cold water to a blender. Blend on high until completely smooth, about 45–60 seconds.
- 2
Set a fine-mesh strainer over a large pitcher. Pour the blended mixture through the strainer in batches, pressing gently on the solids with a spoon to extract as much liquid as possible. Discard the solids.
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