Low Fiber Cucumber-Basil Watermelon Agua Fresca
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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
Ingredient noteLow residue diets limit whole vegetables that add fiber. The cucumber here is blended and then strained out, so only the pulp-free liquid is served and it is likely Low Residue. If you prefer to always avoid cucumber, please tap it and change its rating to Red.
- ½ cup fresh basil leaves, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lime juice used here leaves little residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 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)Ingredient note
Low residue diets limit whole vegetables that add fiber. The cucumber here is blended and then strained out, so only the pulp-free liquid is served and it is likely Low Residue. If you prefer to always avoid cucumber, please tap it and change its rating to Red.
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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