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Sparkling Watermelon Agua Fresca
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Home / Sparkling Watermelon Agua Fresca

Sparkling Watermelon Agua Fresca

A bright and juicy watermelon agua fresca lifted with fresh lime juice and topped with sparkling water for a festive fizz. This effortless summer drink comes together in minutes and needs no cooking.

4.5
10 min
🍴6 servings
🔥65 cal
🔖Easy
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30 second summary

Fresh watermelon blended with lime and topped with sparkling water for a light fizzy drink.

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Nutrition per serving

65Calories
1gProtein
16gCarbs
0gFat
1gFiber

Ingredients

6servings

main

sweetener

seasoning

garnish

serving

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Instructions

1

Blend the Watermelon

Add the cubed watermelon to a blender in batches and blend until completely smooth. Do not add any water as fresh watermelon contains enough liquid on its own.

2

Strain for Smoothness

Pour the blended watermelon through a fine mesh strainer into a large pitcher, pressing with a spoon to extract all juice. Discard the fibrous pulp left behind.

3

Season and Sweeten

Stir in the fresh lime juice, lime zest, granulated sugar, and sea salt. Stir until the sugar is fully dissolved. Taste the mixture and adjust sweetness or tartness according to your preference.

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4

Chill the Base

Refrigerate the watermelon base for at least 20 minutes until very cold. Do not add the sparkling water yet as it will lose carbonation if added too early.

5

Top and Serve

Fill glasses with ice and pour the chilled watermelon base about three-quarters full. Top each glass with sparkling water and gently stir once. Garnish with fresh mint leaves and a lime wedge.

Substitutions

sparkling waterplain cold water if you prefer a still version
granulated sugarhoney or agave syrup for natural sweetness
fresh mintfresh basil for a more unexpected herbal note

Common mistakes

Adding sparkling water too early and losing all the carbonation before serving
Not straining the blended watermelon which leaves a pulpy unpleasant texture
Using warm or room temperature watermelon which makes the drink taste flat and less refreshing
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