Thursday, June 30, 2016

Watermelon agua fuerte, with hibiscus and tequlia

Summatime calls for boozy cocktails made with fruit!

Namely, watermelon.

And if you want to kick your watermelon up a notch, throw in some tequila and hibiscus tea! Your tastebuds will thank me.

Buen Provecho,

Watermelon agua fuerte, from the Tasting Table


Hibiscus tea
1½ TBSP dried hibiscus flowers
1½ cups water

8 cups diced seedless watermelon
3 cups tequila blanco (for a good, cheap tequila I'm a fan of El Jimador, though the original recipe recommends Gran Centenario Plata Tequila)
1 cup agave simple syrup (1 part agave to 1 part water, boiled until nectar dissolves)
2 cups club soda, optional
Watermelon balls, for garnish

  1. To make the hibiscus tea, bring the flowers and water to a boil and remove from heat. Let steep for 10 to 12 minutes and strain through a fine sieve. Chill in the refrigerator for 2 hours. 
  2. In a blender, purée the watermelon until smooth. If you want, pass the watermelon juice through a fine sieve over a large bowl, discarding any solids. (I don't mind the watermelon pulp, so I left mine as is) You should have about 3 cups of juice. 
  3. When ready to serve, combine the watermelon juice, tequila, hibiscus tea and agave syrup over ice in a large pitcher. Using a wooden spoon, mix until well chilled. 
  4. Top with club soda, if using, and garnish with watermelon balls.


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