Vegan Cucumber-Basil Watermelon Agua Fresca
Total time25 min
Prep time10 min
Cook time0 min
4.8(12)
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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