Happy National Watermelon Day! It’s Seafair Weekend here in Seattle which means: air shows featuring the Navy Blue Angels, hydroplane races on Lake Washington, water balloons, sun screen, cocktails, beer and lots of WATERMELON! Is there anything more refreshing on a hot summer day than cold, crisp watermelon? I don’t think so.
Watermelon just makes me happy. And, it’s SO pretty! If we were going to be on dry land this weekend, I think I’d host a Watermelon Carving Contest. Since we’ll be on a boat, I just decided to carve my “personal”-sized melon to show off the green exterior, white inner-core and the beautiful red center (and it serves as a cute mug for my deliciously refreshing Strawberry-Watermelon Agua Fresca). My attempt at a Watermelon Keg was a fail, but if you want to see some wonderful examples of successfully carved watermelons, check this out.
Now what do you do with all of the beautiful, red, juicy watermelon? I made Strawberry-Watermelon Aqua Fresca. It’s a naturally sweet, tasty way to stay hydrated in the hot, August sun. For those who want an adult beverage, I can confirm that adding a little tequila makes this a yummy cocktail.
- 4 cups seedless watermelon, cut into chunks
- 6 strawberries, cleaned and hulled
- 1 cup cucumber, peeled and cut into chunks
- agave syrup or sugar, to taste
- Put the watermelon and strawberries into a blender container with 2 cups of water. Blend well.
- Place a cheese cloth-lined strainer over a measuring cup or bowl and strain the solids out of the mixture (about 10 minutes).
- Meanwhile, add the cucumber to the blender container with ½ cup of water. Blend well.
- Strain the solids from the cucumber mixture.
- Combine the two mixtures and sweeten to taste. Refrigerate for at least an hour. Serve over crushed ice.