watermelon aguas frescas

Watermelon Aguas Frescas

Aguas frescas are a popular fruit beverage from Mexico.  Naturally gluten free and completely refreshing, my children fell hard for this cool drink, taking bottles of it to the ball field yesterday.

You could also serve these for Father’s Day; they’d be a delicious, healthy and hydrating treat for Father’s Day brunch.  Most aguas frescas drinks are packed with sugar, however, as you can see below, my recipe is completely au natural.  Enjoy!

Print Recipe
Watermelon Aguas Frescas
  • 2 cups watermelon, sliced into 1-inch cubes, discard rinds
  • ¼ cup lime juice, fresh squeezed
  • 10 drops stevia
  • ice, lots
  1. Place watermelon, lime juice and stevia in a vitamix and puree on highest setting until liquefied
  2. Fill 2 large glasses to the top with ice
  3. Pour watermelon mixture over ice
  4. Serve

This was my first time making aguas frescas.  Have you ever made them?  If so, leave a comment and let us know your favorite aguas frescas recipe or concoction!

If you are in Fort Collins, Colorado this coming Friday, June 25th I will be teaching a gluten free gourmet cooking class at Whole Foods (we’ll be making 10 different recipes) on College Avenue at 6:30pm (MST). The cost is $40 and is limited to 12 students. It’s filling up fast so hurry up if you’re interested! To register call (970) 267-9200 or visit the Whole Foods guest service desk in Fort Collins.


  1. Lynda says

    Could anyone recommend a protein powder that is low on cholesteral? I have a heart issue and must watch my intake of all fats.


    • Debra says

      Any plant based protein powder will be cholesterol free. There are many of them to choose from. Several of them are sold in individual serving packets as well as in large containers, so you can try them out and see which one(s) you like the best. Egg white based protein powders are also cholesterol free.

  2. Barbara Temple says

    Could someone please tell me how to make my own Ginger ale ?
    I don’t drink alcohol and I can’t tolerate sugar, but I would
    love to have something special for the holidays.

  3. Jenna says

    This was delicious! We added some frozen watermelon chunks to make it nice and cold instead of the ice. I also skipped the stevia because it was already sweet. We drank 1/2 a watermelon for snack time. Yum!

  4. Tom Smith says

    I use 2 c. cubed watermelon, 1 c. ice, a drizzle of agave and a pinch of powdered ginger in the Blend Tec. Marvelous! I also like to add 1/2 c. yogurt, plain or vanilla for a change, although my wife doesn’t care for the yogurt version.

  5. Beth says

    I’ve never made aguas frescas, but yesterday I did throw about 1 1/2 cups of watermelon into the blender. So refreshing on a hot day.

    I’ll have to give the aguas frescas a try. It sounds great too.

  6. Tracy says

    Oh, yummy! Elana, my most favorite is Jamaica (Hibiscus punch).It is so yummy but full of sugar. I am sure you could redo it with stevia or something, but truly hits the spot!!! Thanks for the recipe. My boys will be head over heals in love. Watermelon is a FAVORITE!!!

  7. says

    I actually don’t like watermelon. I want to, but I just don’t like them–on their own. However, a watermelon drink, sweetened with Stevia and lemon or lime juice

  8. Tom says

    Living in the South I would often experiment with fruits, berries and juices making smoothies & ice tea’s to cool down during those hot humid days My Watermelon Delight smoothie consisted of 1-1/2 cups crushed ice, 4 large strawberries, 6 red large seedless grapes, 2 cups of seedless watermelon, 1 cup sweet honeydew, 1 cup seasoned sweet cantaloupe a splash of fresh lime blend everything & then taste for sweetness. I would often use honey to sweeten but switched over to Sun Crystal sweetener with stevia. Sometimes I would tweak my smoothies experimenting adding different fruits & berries to add sweetness or flavor. Even cold flavored carbonized sparkling water to add a little interesting fizz-zing to the drink.

  9. ivan says

    Please explain “Stevia” in the recipe for Watermelon Aguas Frescas, because, the site referred to does NOT respond to requests for information on “Stevia”

    Further, they responded: “Take “Stevia” out of the request for info list.

    Pray tell – just what IS this “10 drops”? Is it some kind of salt? (Just a guess)! I really don’t need riddles, just good recipes.

    • Kathryn Olney says

      Stevia is a natural sweetner derived from a plant native to Paraquay and Brazil. It is sold in most health food stores and in some large grocery stores. It comes in liquid and powder. I’m sure you could substitute any sweetner of your choice, or skip it due to the sweetness of the fruit.

    • pirhan says

      Stevia is a sugar substitute. You can buy it in liquid form – so you can get “ten drops” from it. A simple Google search for “stevia” will give you visuals and more information about it.

  10. Nickie says

    I just made this recipe, but I was low on ice so I used a pint of Quebec (where I live) blueberries that I threw in the freezer last night in anticipation of the hot weather today.

  11. Summer says

    Could we use agave nectar or honey instead of stevia? I really cannot find stevia in any form in the town I live in.. :(

  12. sunny says

    I’ve been making these for years.
    Original recipe Use organic everything

    1 honeydew melon
    Juice of 2 fresh lemons or limes
    1/4 cup sweetener of choice optional(I don’t add any as melon is sweet)
    1/2 cup crushed fresh mint leaves
    1.5 cups sparkling water, plain- sugar free, no sodium chilled – lemon lime flavor is an option.
    1-2 lemons, thinly sliced or squeeze one and slice the other one
    Ice cubes as desired
    fresh mint sprigs for garnish

    Cut the honeydew melons in half; remove and discard the seeds. Using a metal spoon, scoop out the flesh into a large bowl. Working in batches, puree the honeydew melon in a blender or food processor. As each batch is finished, transfer it to another large bowl. Add the lemon juice, sugar, and mint leaves to the puree and stir to combine until the sugar is dissolved. Cover and set aside at room temperature for at least 1 hour or up to 4 hours to blend the flavors.

    When ready to serve, pour the melon mixture through a medium-mesh sieve into a large pitcher or jar. Add the sparkling water, lemon slices, and ice and stir well. Pour or ladle into glasses and garnish with a mint sprig.


    MELON of choice watermelon, honeydew, cantaloupe etc.

    We juice the whole watermelon after carefully cleaning the rind with Bronner Brothers unscented baby castille soap with a pinch of cayenne pepper to kill any bugs/parasites. Rinse well in regular water and then soak a few minutes in distilled water (negative ion water) to make sure all residue is removed. Then juice the whole thing. The rind and white part and seeds will balance out the sugary sweetness of the red part to protect the pancreas and blood sugar spikes.

    Don’t juice the rind of cantaloupe as it is usually contaminated with mold seen or unseen. Scrubbing it well before cutting it will help keep mold from contaminating the fleshy part you eat. Remove these hard seeds. Honeydew is smooth and can be treated like the watermelon but since it does not have the chlorophyl the watermelon rind has, I don’t juice it.

    MINT handful of fresh mint most of stems removed OR
    Put two mint teabags in the carbonated water and let it sit in the refrigerator for 1-5 days. (We had to leave town and it was still good when we returned)
    OR 1-5 drops of pure organic mint extract flavoring to taste

    1/2 – 1 fresh lime juiced OR equivalent amount of organic lime juice from the bottle

    sweetener of choice optional as melons are very sweet.

    put all ingredients except carbonated water in blender and liquify. If water is less bubbly I do put it in the blender and it looked like an orange creamsicle. (didn’t taste like it though grin)

    I don’t care for ice cubes if you do use them OR freeze some juiced fruit.

    Some recipes say let the juice sit on the counter or two hours to blend the flavors. I only made it that way the first time I made it. Now we serve it immediately. The tea bags have already flavored the water.
    We believe you lose the enzymes if fruits or veggies are drunk more than 15 minutes after juicing.

    I don’t strain it if I used the teabags or extract. Straining is to get the mint particles out.

    Honey Dew and Cantaloupe are really good with the above recipe. my girlfriend desires almond flavoring no mint and raw blue agave to taste in hers.

    Use your imagination and enjoy all season long any combo you can dream up.


  13. says

    We made this tonight with dinner and it was a HIT! Wow! We used baker’s sugar (ultra fine sugar for beverages) since we didn’t have stevia and it still worked great.

    Thanks so much for this great summer drink recipe!

  14. Sara says

    I’m just waiting for a good organic watermelon to try this recipe. I was thinking this recipe I’m sharing was an agua fresca, but turns out it’s a liquado. But it’s wonderful! This is my original recipe.

    Juice of 1 large grapefruit (I prefer Rio Star or Honeygold)
    1 c sparkling water
    1 t raw honey
    ½ tray of ice

    Whiz together about 15-20 seconds in commercial blender until ice is slushy.

  15. Katie says

    My husband is Mexican and the way his family makes this is just: Watermelon in the Blender. I’ve seen a lot like that, my favorite is a little bit of pineapple, a handful of red grapes, and some water. Bended so its pretty smooth, but you still get little chunks of pineapple or grapeskin.

    Anyway, where he’s from there is never any added sweetner. But maybe the fruit is just better and doesn’t need it.

  16. Maya says

    You should keep posting these! I can imagine how many yummy combinations you could come up with! And it’s a perfect series for the month of July :-)

  17. says

    This beverage looks truly delicious and refreshing. We will definitely try it. We have made Cantaloupe Slushies before, and put ice in the Vita Mix with the Cantaloupe and honey or agave. Our friend and cancer survivor, Marilyn Joyce shared the idea with us. It was the only food she could consume when she was weak and almost died from cancer. It helped to heal her body and restore her to vitality. She is now a big proponent of whole food nutrition!!

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