Watermelon and Jalapeño Agua Fresca

BY Miguel Valdez
August 22, 2017

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Photography by Sam Wells for Edible San Diego

Watermelon and Jalapeño Agua Fresca

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Aguas frescas (Spanish for “fresh waters”) might be the ultimate sipper. Refreshing, light and packed with fruit (or sometimes veggies!) they’re a tasty way to take full advantage of the bounty of spring and summer produce at its flavor peak.

Most recipes are simple and straightforward, but if you’re looking to up your game this season, this recipes from Chef Miguel Valdez of The Red Door and The Wellington are sure to satisfy.

Ingredients

SERVES 10—12

JALAPEÑO SIMPLE SYRUP

3 jalapeño peppers (seeded and deveined)
2 cups water
1 cup sugar
1 cup agave
Pinch of salt

FOR THE DRINK

1 medium seedless watermelon, cut in small cubes
1 cup jalapeño simple syrup
2 limes, juiced
1 lemon, sliced
5 cups of water

Instructions

Jalapeño simple syrup:
Combine all of the ingredients in a medium saucepan. Bring mixture to a boil, then reduce heat to medium and cook for 20 minutes, stirring frequently. Set aside to cool.
For the drink
In a blender, combine watermelon, jalapeño simple syrup, lime juice and water. Blend for about 30 seconds. Do not strain.
Pour into glasses full of ice, garnish with a lemon slice and serve immediately (or refrigerate for a more intense flavor).