Eosinophilic Esophagitis Friendly Cucumber-Basil Watermelon Agua Fresca
Few drinks feel as instantly refreshing as a tall glass of something cold, fruity, and herb-kissed on a warm day. This agua fresca blends ripe watermelon and crisp English cucumber into a silky, strained drink that's light on the stomach and genuinely beautiful to look at. Fresh basil adds a subtle floral note that makes the whole thing taste a little more special than your average fruit drink. For anyone managing eosinophilic esophagitis, finding beverages that feel safe and gentle without sacrificing flavor can be a real challenge — this one checks every box using whole, recognizable ingredients with no hidden additives or common trigger foods. A fine-mesh strainer does the heavy lifting, removing all the pulp so the final texture is smooth and easy to sip. A squeeze of lime and a touch of honey let you dial in the sweet-tart balance exactly to your liking. Serve it over ice with a sprig of basil and it looks like something straight off a restaurant menu.
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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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