STRAWBERRY & WATERMELON AGUA FRESCA
STRAWBERRY & WATERMELON AGUA FRESCA (With HONEY, LIME & SPARKLING WATER)
I am clueless on how to spell this dish, but since my trip to Sri Lanka, I do know how it is supposed to taste. We ate dal for breakfast, lunch, diner: any time of the day.
Dal is omnipresent in Sri Lanka. They call it Parippu Hodda or Dahl Curry. After five or six days I still wasn’t sick of it. In fact, when I came back home, one of the first things I did was figuring out how to make dal myself.
I can tell you one thing, it wasn’t easy to get the taste right. After the first attempt, I was so disappointed. The whole dish tasted bland. Though I hate giving up. I found a recipe, changed it a little, added ingredients Sri Lankans told me I should use, and applied a technique I read about in the cookbook. The result is remarkably similar to the dish I ate on the other side of the world. It’s a bit borrowed, a bit of me, and a lot of Sri Lanka. I love it, and I hope you do too!
(makes one large jug)
- 1 watermelon, cut in cubes
- 2 cups strawberries
- 1 lime, juice
- 1 tbsp honey (or agave syrup for vegans)
- 1 cup water
- 1 cup sparkling water
- A few sprigs of mint
- A splash of coconut water (optional)
How to make it:
- Juice the watermelon and the strawberries, or alternatively blend and strain afterwards.
- Add the lime juice and the honey and stir well.
- Add all the water and if you like to a splash of coconut water as well.
- Serve over ice with some fresh mint & slices of lime.