Slice Watermelon in half. Place the open side down (flat) and slice in half again. Now slice that half in half so you have a fourth. I like to slice that in half again and then cut the watermelon right along the curved line of seeds so that I can easily remove them. Place the large chunks of watermelon in the blender. Blend with sugar and water to taste.
1/2 Watermelon
Sugar to taste
Water
Most official recipes I've read online direct you to make a "syrup" out of the sugar and water because sugar granules don't dissolve well in cold water. In all my time amongst Latin-Americans (where this drink is like OJ on their breakfast table) I have never seen them do this. And quite frankly, I'm lazy.
Another tip I have learned from my in-laws is that they go to the market and buy all their fruit once a week. So, when they don't get around to eating it right away, they slice it up and freeze it to make "frescas" later. Sometimes they even slice it and freeze it right away if they know they will be making the fruit into juice. I'm following suit and right now I have strawberries, mangoes, pineapple, watermelon, and cucumber in my freezer just waiting to be turned into some delicious juice concoctions. More on that to come.
1 comment:
I just made this with a watermelon we bought that just wasn't very good . . . not ripe enough and just barely pink inside. After letting it sit a few days, it wasn't getting any better so we decided to try this recipe and the juice is amazingly delicious! Thanks for sharing!
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