Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Watermelon Cooler

Agua de Sandía

Makes about 3 quarts, serving about 12

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

7-8 pounds seedless watermelon
1/3 cup fresh lime juice, plus a little more if needed
3/4 to 1 1/4 cup sugar, depending on the sweetness of the watermelon

Directions

Quarter the watermelon, then cut the flesh from the rind and cut the flesh into 1-inch pieces; you should have about 8 cups (3 pounds).  Scoop the watermelon into a blender along with 1 1/2 cups water and process to a smooth puree (do this in batches if all of it won't fit into your blender). 

Pour into a very large (1 gallon) pitcher or Mexican glass agua barrel.  Add 4 cups water, along with the lime juice and sugar.  Stir until the sugar dissolves, then give it a taste, adding more lime or sugar as you see fit.  Serve over ice. 

Recipes