This week marks the third or fourth (I’ve lost count) heatwave this year, and as much as I love a hot British summer, it can leave me feeling completely lethargic and give me an awful headache. This is mainly due to my lack of water intake. On a hot summer’s day, I love cracking open an ice-cold Coca-Cola or a nice beer to enjoy in the garden and most days I’m drinking teas or juices – but very rarely more than one bottle of water.
However, as soon as the temperature began increasing in April, I was on a mission to find the best alternative to water that would keep me refreshed and healthy. I stumbled across a watermelon coconut agua fresca, courtesy of Caroline’s Cooking, and I haven’t been dehydrated since.
What is an agua fresca?
“An agua fresca is a light drink that’s popular in Mexico. It’s typically a combination of one or more fruits, water and a little sugar to sweeten, although it depends on the fruit,” said Caroline.
My version of watermelon coconut agua fresca takes just five minutes to prepare and five minutes to make. This summer drink is made by using a juicer, but you can also use a blender, which works just as well.
Ingredients
- Half a large watermelon (one and a ½ cups)
- One cup of coconut water
- Five mint leaves (three blended and two for garnish)
Optional sugars to add
- White sugar
- Simple syrup
- Half a pineapple
Optional ingredients
- One lime squeezed for more flavour
- Any fruit, such as summer berries or pink dragon fruit, for extra colour
Method
Begin by cutting your large watermelon into four. For this recipe, you will need to use a ripe, sweet, and juicy watermelon, so taste test your melon before juicing. You can also discover how to pick a ripe watermelon at the supermarket by looking for these three signs here.
Place the watermelon and three mint leaves into your juicer or blender. If you’re using a blender, strain the juice afterwards, or for more flavour, keep the mint leaves at the bottom of your glass. Once down, pour in a jug or a mixing bowl and add coconut milk.
At this stage, you can test the flavour. As both fruits have a subtle taste, most people opt for sugar to increase the sweetness. I opted not to use any to keep the recipe as healthy as possible; instead, I juiced half a large pineapple and added it to the mixture.
Once done, squeeze in a whole lime (avoiding the seeds), which will complement the taste of the watermelon and mint. Pour into small glasses with ice; my mixture served four small cups or two large glasses, and then add mint leaves and a slice of watermelon to garnish.
If you’re serving at a party and care about presentation, I advise using red fruit such as strawberries or raspberries for a richer colour, or you can use beetroot. I had a pink/purple dragon fruit at home (bought in M&S) and scooped one spoonful into the blender; the colour was so pretty.
Nutritional benefits
Watermelon is made up of 92% water. It is “one of the most hydrating foods you can eat. A one-cup (154-gram) serving contains over a half cup (118 ml) of water, in addition to some fibre and several important nutrients, including vitamin C, vitamin A and magnesium.
“It is also quite low in calories, providing only 46 calories per cup. Because of their high water content, watermelons have a very low calorie density. That means that a relatively large portion of watermelon contains very few calories,” reported Healthline.
Watermelon is also full of antioxidants and anti-cancer properties, such as lycopene, which protects cells from damage caused by free radicals. Coconut water is also high in water (95%).
Coconut water is rich in electrolytes, including potassium, sodium, and chloride, and studies have shown that it may be beneficial for rehydrating.
