Strawberry & Watermelon Aqua Fresca


Strawberry & watermelon agua fresca


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!

Strawberry & watermelon agua fresca

You need:

(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:

  1. Juice the watermelon and the strawberries, or alternatively blend and strain afterwards.
  2. Add the lime juice and the honey and stir well.
  3. Add all the water and if you like to a splash of coconut water as well.
  4. Serve over ice with some fresh mint & slices of lime.
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