Watermelon Agua Fresca Mimosas
I keep reading things all over the internet about it being the end of summer. Well, from where I sit, with broken air conditioning that is blowing ineffectually into my still-sweltering apartment, and a weather forecast that says it’s going to be in the upper 80’s-lower 90’s all week, for me to deal with slots on line with such heat is not good, it still feels like we’re smack dab in the middle of summer to me.
Now that we’re agreed that we still have weeks of summer left to go, let’s discuss how we’ll be cooling down. I suggest this watermelon-and-champagne concoction that could alternatively be called a spritzer or a sparkling cocktail, but I’ve decided to call an agua fresca mimosa. Fizzy and pink and cold cold cold, I would drink this every day if I could without being overly boozed up at the workplace.
- 1 small watermelon, peeled and cubed (to yield about 6 cups watermelon cubes)
- juice of 2 small limes
- 2 tbsp agave nectar (optional)
- 1 750ml bottle dry sparkling wine, chilled
- Purée the watermelon cubes in a blender or food processor until smooth. Strain the watermelon using a fine-mesh strainer or cheesecloth. Add the lime juice and, if desired, the agave nectar.
- Mix the watermelon agua fresca with the champagne. Start with roughly equal parts of agua fresca to champagne, then tweak to your taste.
This is also great as a granita or a slushie -- freeze the mimosa in a baking pan for a couple of hours, then scrape up the ice crystals that have formed along the sides and top layer with a fork. Return to the freezer for another few hours, scrape, and repeat, until all of the mimosa is frozen and fluffy.
Music to drink by: Walk on the Wild Side [Lou Reed // Transformer]