Refreshing Watermelon Jalapeño Agua Fresca with Lime: Easy Summer Drink

Three watermelons sat on my counter, sweating in the July heat, and I had exactly zero plans for any of them. My neighbor had dropped them off after a farmers market mishap—bought too many, realized her family was leaving for vacation, and suddenly I was the reluctant recipient of thirty pounds of melon. It was ninety degrees, my air conditioner was making that sad wheezing sound it does every summer, and honestly, I was too hot to even think about cutting into one of those things. But there they were. Staring at me. Judging my lack of motivation.

I grabbed the biggest knife I own and hacked into the first watermelon, seeds flying everywhere, juice dripping down my arms. About halfway through cubing the flesh, I realized I was going to need a lot more ideas than just slicing it into wedges. I mean, how many bowls of watermelon cubes can one person eat before they start feeling like a very large, very pink rabbit? So I started thinking about drinks. Cold drinks. Drinks that would make me forget the heat index was flirting with triple digits.

I remembered this little stand in my old neighborhood that sold agua frescas out of a cooler, and their watermelon version had this kick to it—a little heat, a little tang, a lot of refreshment. I started experimenting right there on the counter, tossing chunks into the blender with some lime juice and a jalapeño I found hiding in the back of the fridge. And you know what? That first sip was one of those moments. The kind where you stop, close your eyes, and just let the cold settle into your bones. This Refreshing Watermelon Jalapeño Agua Fresca with Lime is exactly what summer needed. It’s what I needed. And honestly, it might be what you need too.

Why You’ll Love This Recipe

This isn’t just another fruit drink. This Refreshing Watermelon Jalapeño Agua Fresca with Lime is the kind of recipe that makes you wonder why you haven’t been making it your whole life. I’ve tested it about seven times now—yes, seven—because I kept tweaking the balance between sweet, tart, and spicy. My husband finally told me to stop making it because he was drinking it faster than I could blend it. That’s when I knew I had something worth sharing.

• Quick & Easy : Comes together in under 10 minutes with just a blender and a strainer. No cooking, no complicated steps, no fuss.
• Simple Ingredients : Watermelon, lime, jalapeño, water, and a touch of sweetener. That’s it. You probably have most of this in your kitchen right now.
• Perfect for Hot Days : This is the drink you want when the sun is trying to melt you into the sidewalk. It’s cooling, hydrating, and just spicy enough to make things interesting.
• Crowd-Pleaser : I brought a pitcher to a backyard barbecue last weekend, and it was gone in twenty minutes. People kept asking for the recipe, and a few of them looked genuinely disappointed when I said there was no alcohol in it—though you can totally add some if that’s your thing.
• Unbelievably Refreshing : The combination of cold watermelon, bright lime, and that tiny jalapeño kick is next-level. It wakes up your taste buds without overwhelming them.

What makes this version different from the standard agua fresca recipes floating around? It’s the balance. Most recipes either go too heavy on the sugar or wimp out on the jalapeño. I spent a lot of time figuring out the exact ratio where the heat just kisses the sweetness without fighting it. And I use a little trick—muddling the jalapeño with the lime juice before blending—that makes the spice feel integrated instead of slapped on top. It’s subtle, but it makes a difference.

This recipe is the kind that makes you close your eyes after the first sip. It’s summer in a glass, but better. It’s for those afternoons when you’re sweating through your shirt and can’t imagine eating anything heavy. It’s for the cookout where you want to offer something special without spending hours in the kitchen. It’s comfort in the form of cold liquid, and honestly, we all need a little more of that.

What Ingredients You Will Need

This Refreshing Watermelon Jalapeño Agua Fresca with Lime uses simple, fresh ingredients to create something that tastes way more complex than it actually is. Most of these are pantry or fridge staples, especially during summer, so you probably won’t need to make a special trip to the store.

• Watermelon (about 6 cups cubed, seeds removed): The star of the show. Look for a melon that feels heavy for its size and has a creamy yellow spot on one side—that means it ripened on the ground. Seedless works great here, but if you end up with a seeded one, just pick out the big black seeds before blending. I’ve used both, and honestly, seedless saves you a few minutes of picking.
• Fresh Lime Juice (¼ cup, about 2-3 limes): Please, for the love of all things citrus, do not use bottled lime juice. It tastes flat and metallic, and it will ruin the bright, fresh flavor of this drink. Roll your limes on the counter before juicing to get the most out of them. I like using Persian limes for their balanced acidity, but Key limes work beautifully too if you want a slightly more floral tang.
• Jalapeño (1 small pepper, or ½ for less heat): This is where the magic happens. For a milder drink, remove the seeds and white membranes before adding the pepper. For more heat, leave some or all of the seeds in. I usually start with half a jalapeño, seeds removed, and taste before adding more. You can always add heat, but you can’t take it away. Wear gloves or wash your hands thoroughly after handling—I learned that one the hard way when I rubbed my eye an hour later.
• Water (2 cups, cold): This thins out the puree to a drinkable consistency. Use filtered water if your tap water has a strong taste. You can also use coconut water for a subtle tropical twist, but it will change the flavor profile slightly.
• Sweetener (2-3 tablespoons honey, agave, or simple syrup): Watermelon can vary wildly in sweetness depending on the season and ripeness. Start with 2 tablespoons, blend, taste, and add more if needed. I prefer agave because it dissolves easily in cold liquids, but honey works beautifully if you warm it slightly first. Simple syrup is also a great option—just equal parts sugar and water heated until dissolved, then cooled.
• Pinch of Salt (optional but recommended): A tiny pinch of flaky sea salt enhances all the flavors and makes the sweetness pop. Don’t skip this—it’s the secret to making the drink taste professionally crafted instead of just thrown together.
• Ice (for serving): Lots of it. Fill your glasses to the brim before pouring the agua fresca over it. The dilution from melting ice actually helps balance the flavors as you drink.
• Garnish (optional): Thin lime wheels, small watermelon wedges, or a tiny slice of jalapeño on the rim. It makes the drink look as good as it tastes.

For the sweetener, I’ve tested this with maple syrup too, and while it adds a nice depth, it does change the color slightly and adds a flavor that competes with the watermelon. Stick with agave or honey for the cleanest taste. If you’re watching your sugar intake, you can use a zero-calorie sweetener like stevia or monk fruit, but start with less and adjust—they tend to be much sweeter than natural options.

Equipment Needed

You don’t need a fancy kitchen to make this Refreshing Watermelon Jalapeño Agua Fresca with Lime. In fact, you probably already own everything required.

• Blender: A standard countertop blender works perfectly. I use a Vitamix because I’ve had it for years and it’s a workhorse, but any blender that can handle ice and fibrous fruit will do the job. If your blender struggles with ice, crush it first or use pre-crushed ice.
• Fine-mesh strainer: This is essential for getting that smooth, silky texture. You want to strain out the pulp and any remaining seeds or jalapeño bits. A nut milk bag or cheesecloth works too, but a fine-mesh strainer is easier to clean. If you don’t mind a little texture, you can skip this step, but the drink won’t be as smooth.
• Large pitcher: For mixing and serving. A 2-quart pitcher is ideal for this batch size. Glass is best because it stays cold and doesn’t retain odors.
• Cutting board and sharp knife: For cubing the watermelon and slicing the jalapeño. A good chef’s knife makes quick work of a watermelon. Be careful—watermelon rinds are slippery when wet.
• Citrus juicer: Not strictly necessary, but it makes juicing limes way less messy. I have a simple handheld reamer that cost me three dollars and has lasted a decade.
• Measuring cups and spoons: For accuracy, especially with the sweetener and lime juice. Eyeballing it works, but measuring ensures consistency.
• Serving glasses: Tall glasses are ideal for holding lots of ice and liquid. Mason jars work great if you’re going for that rustic summer vibe. Chill your glasses in the freezer for 10 minutes before serving for an extra-cold experience.

If you don’t have a fine-mesh strainer, you can let the blended mixture sit in the fridge for about 30 minutes, then carefully pour off the clearer liquid from the top, leaving the pulp behind. It’s not as thorough, but it works in a pinch.

Preparation Method

Making this Refreshing Watermelon Jalapeño Agua Fresca with Lime is almost absurdly easy. Here’s how I do it, step by step, with all the little details I’ve picked up from making it roughly a dozen times this summer.

1. Prep the watermelon (5 minutes): Cut your watermelon into large slabs, then cut the rind off. Cube the flesh into 1-inch chunks, removing any black seeds as you go. You should end up with about 6 cups of cubed watermelon. If you’re using a seedless watermelon, you can skip the seed-picking step, but keep an eye out for those occasional white, underdeveloped seeds—they’re edible but can be slightly bitter.
2. Prepare the jalapeño (2 minutes): Wash the jalapeño thoroughly. Slice it in half lengthwise. For a milder drink, use a small spoon to scrape out the seeds and white membranes. For a spicier drink, leave some or all of them in. Slice the jalapeño into thin rings or rough chop it—either works since it’s getting blended anyway. I usually slice it into rings so I can fish out a piece if I accidentally add too much.
3. Juice the limes (2 minutes): Roll each lime firmly on the counter under your palm before cutting—this breaks up the internal membranes and releases more juice. Cut the limes in half and juice them. Strain the juice through your fingers or a small strainer to catch any seeds. Set aside ¼ cup of fresh lime juice. If your limes are small, you might need 3 or even 4 of them.
4. Muddle the jalapeño with lime juice (1 minute): In a small bowl, combine the sliced jalapeño and the lime juice. Use the back of a spoon or a muddler to gently press the jalapeño into the juice, releasing its oils. Let this sit for 5 minutes while you prepare the watermelon. This step is my little trick—it infuses the lime juice with jalapeño flavor without making the drink cloudy with pepper bits.
5. Blend the watermelon (2 minutes): Add the cubed watermelon to your blender. Blend on high until completely smooth, about 30-45 seconds. You should have a bright pink, slightly foamy puree. If your blender has a variable speed, start on low and gradually increase to high to avoid splashing.
6. Combine everything (1 minute): Pour the watermelon puree through a fine-mesh strainer into your large pitcher. Use a spatula or spoon to press the pulp against the strainer, extracting as much liquid as possible. Discard the pulp. Add the jalapeño-lime mixture to the pitcher, straining out the jalapeño pieces if you want a completely smooth drink, or leaving them in for more infusion as it sits. Add the 2 cups of cold water and your sweetener of choice. Add a tiny pinch of salt.
7. Stir and taste (1 minute): Stir everything together thoroughly. Taste it. This is where you adjust—add more sweetener if it’s too tart, more lime if it’s too sweet, or let it sit with the jalapeño pieces for another 10 minutes if you want more heat. Trust your taste buds here. Every watermelon is different, so the perfect balance varies every time.
8. Chill (at least 30 minutes): Refrigerate the pitcher for at least 30 minutes before serving. This allows the flavors to meld and the drink to get properly cold. If you’re in a hurry, you can serve it immediately over lots of ice, but it really does taste better after a little rest.
9. Serve (2 minutes): Fill tall glasses with ice. Pour the agua fresca over the ice, leaving about an inch of room at the top. Garnish with a lime wheel, a small wedge of watermelon, or a thin slice of jalapeño on the rim. Serve immediately and watch it disappear.

One thing I’ve learned: don’t blend the jalapeño directly with the watermelon. I tried that in my early experiments, and the drink came out cloudy and slightly bitter, with tiny green specks floating around. Muddling the jalapeño with the lime juice first gives you a cleaner, more controlled flavor. It’s a small extra step that makes a big difference.

Cooking Tips & Techniques

After making this Refreshing Watermelon Jalapeño Agua Fresca with Lime more times than I care to admit, I’ve picked up a few tricks that make the process smoother and the final result consistently delicious.

Pick the right watermelon. This is the most important step. A bad watermelon will give you a bad drink, no matter what else you do. Look for a melon that’s heavy for its size—that means it’s full of water and sugar. The field spot (the pale yellow patch on one side) should be creamy yellow, not white or green. Give it a thump; a ripe watermelon should sound hollow, like a drum. If it sounds dull or solid, put it back.

Don’t skip the salt. I know it sounds weird to add salt to a sweet drink, but trust me on this. A tiny pinch of flaky sea salt enhances the sweetness of the watermelon and brightens the lime. It’s the same principle as salted caramel or salt on a watermelon wedge. It doesn’t make the drink taste salty—it makes it taste more like itself.

Control your heat carefully. Jalapeños can be wildly unpredictable. I’ve had small ones that were nuclear hot and large ones that were barely spicy. Always start with less than you think you need and add more after tasting. You can also remove the seeds and membranes for a milder heat, or leave them in for more kick. If you accidentally make it too spicy, add more watermelon puree or a splash of coconut water to dilute the heat.

Make it ahead for better flavor. This drink actually improves after a few hours in the fridge. The flavors meld together, the jalapeño heat mellows out slightly, and everything becomes more harmonious. I often make the base (without ice) the night before and just stir it before serving. Just remember to remove any jalapeño pieces before storing, or they’ll keep infusing and might make it too spicy by the next day.

Use your pulp wisely. Don’t throw away that watermelon pulp you strained out! It’s full of fiber and flavor. I like to spread it on a baking sheet and dehydrate it in a low oven (200°F for about 2 hours) to make watermelon fruit leather. Or you can mix it into yogurt, oatmeal, or even use it as a base for a quick watermelon sorbet. Waste not, want not.

I once made the mistake of using a blender that wasn’t quite powerful enough, and the drink came out stringy and unpleasant. If your blender struggles with blending watermelon into a smooth puree, try cutting the watermelon into smaller chunks and blending in batches with a little water to help things move. A high-powered blender makes this recipe effortless, but a standard one will work with a little patience.

Variations & Adaptations

This Refreshing Watermelon Jalapeño Agua Fresca with Lime is incredibly adaptable. Here are some variations I’ve tried and loved, plus a few I’m still planning to experiment with.

Spiked version: Add 1-2 ounces of your favorite spirit per serving. Tequila is the obvious choice—it pairs beautifully with watermelon and lime, and it turns this into something close to a watermelon margarita. White rum also works well, giving it a tropical vibe. Vodka is the neutral option if you want the drink’s flavor to shine without competition. Just stir the alcohol in after blending, and adjust sweetness if needed since alcohol can make drinks taste less sweet.

Herb-infused: Add a handful of fresh mint or basil leaves to the blender along with the watermelon. Mint adds a cooling note that plays beautifully with the jalapeño heat, while basil gives it an unexpected savory depth. I made a basil version last week and served it alongside grilled fish—it was a hit. You can also muddle the herbs with the lime and jalapeño for more intense flavor.

Fruity twists: Swap half the watermelon for other summer fruits. Strawberries make it sweeter and more vibrant pink. Cucumber adds incredible freshness and makes it even more hydrating—try my cucumber mint cooler for inspiration. Pineapple gives it a tropical tang that’s amazing with the jalapeño. Mango makes it creamier and richer. Each fruit changes the character of the drink in a delightful way.

Dietary adaptations: This recipe is naturally vegan and gluten-free. For a lower-sugar version, use a zero-calorie sweetener like stevia or monk fruit, or skip the sweetener entirely if your watermelon is very ripe. For a lower-carb version, use the same adjustments—watermelon does have natural sugars, so it won’t be keto-friendly, but reducing added sweetener helps. For a probiotic boost, stir in a splash of kombucha or kefir before serving.

Frozen version: Freeze the watermelon cubes before blending, and use less water (about 1 cup instead of 2). Blend until smooth and thick, and you’ve got a watermelon slushie that’s perfect for the hottest days. Add a little more liquid if it’s too thick to pour. This version is dangerously drinkable—I’ve finished an entire batch in one afternoon without meaning to.

My personal favorite variation? I add a handful of frozen strawberries and a sprig of mint. It turns the drink a gorgeous deep pink and adds a layer of berry sweetness that plays beautifully with the heat. I call it my “sunset agua fresca,” and it’s become my go-to for summer evenings on the porch.

Serving & Storage Suggestions

This Refreshing Watermelon Jalapeño Agua Fresca with Lime is best served ice-cold, preferably on a day so hot you can feel the sun trying to cook you through the window. Here’s how to serve and store it for the best experience.

Serving temperature and presentation: Serve over plenty of ice in tall glasses. I like to chill the glasses in the freezer for about 10 minutes before pouring—it keeps the drink cold longer without diluting it too quickly. Garnish with a thin lime wheel, a small wedge of watermelon on the rim, or a tiny slice of jalapeño for visual appeal. If you’re serving it at a party, pour it into a large glass dispenser with a spigot so guests can help themselves. Add ice to the individual glasses, not the pitcher, to avoid watering down the whole batch.

Complementary dishes and beverages: This drink is incredibly versatile. It pairs beautifully with grilled meats, especially chicken, fish, or shrimp. It’s perfect alongside tacos, fajitas, or any Mexican-inspired meal. For a summer spread, serve it with fresh ceviche, guacamole, and chips. It also works as a non-alcoholic option alongside classic margaritas at a party—everyone appreciates having a booze-free choice that’s just as exciting. For brunch, it’s fantastic alongside lighter fare like fruit salads, quiche, or breakfast tacos.

Storage instructions: Store any leftover agua fresca in a sealed pitcher or container in the refrigerator for up to 3 days. The flavors will continue to meld, and the drink may become slightly more spicy as the jalapeño continues to infuse. If you left jalapeño pieces in the pitcher, remove them after the first day to prevent the heat from becoming overwhelming. Give the drink a good stir before serving, as the solids may settle at the bottom.

Freezing instructions: You can freeze this drink for up to 3 months. Pour it into ice cube trays and freeze, then pop the cubes out and store them in a freezer bag. Use these watermelon-lime-jalapeño ice cubes in future batches of agua fresca, or drop them into other summer drinks for a burst of flavor. You can also freeze the drink in a freezer-safe container, leaving about an inch of headroom for expansion. Thaw in the refrigerator overnight and stir well before serving. The texture might be slightly different after freezing, but the flavor will still be excellent.

Reheating: Don’t. This is a cold drink. If you’re reheating it, you’ve made a terrible mistake. Just make a fresh batch.

One thing I’ve noticed: the drink tastes even better on the second day. The flavors settle into each other, the sweetness and acidity balance out, and the jalapeño heat becomes more integrated. I actually prefer making it a day ahead for this reason. Just remember to give it a good stir before serving.

Nutritional Information & Benefits

This Refreshing Watermelon Jalapeño Agua Fresca with Lime isn’t just delicious—it’s actually pretty good for you, especially compared to sugary sodas or store-bought juice drinks. Here’s the breakdown per 8-ounce serving (assuming 2 tablespoons of agave as sweetener):

• Calories: Approximately 85-100
• Carbohydrates: 22-25g
• Sugar: 18-20g (mostly natural from watermelon)
• Fiber: 1g
• Vitamin C: 25-30% of the Daily Value
• Vitamin A: 15-20% of the Daily Value
• Potassium: 8-10% of the Daily Value
• Magnesium: 5-7% of the Daily Value

Health benefits: Watermelon is about 92% water, making this drink incredibly hydrating—perfect for hot summer days when you’re losing fluids through sweat. It’s also rich in lycopene, a powerful antioxidant that gives watermelon its red color and has been linked to heart health and reduced inflammation. The vitamin C from the lime juice supports immune function, and the capsaicin in jalapeños has metabolism-boosting and anti-inflammatory properties. Plus, the natural sugars in watermelon provide quick energy without the crash that comes from processed sweeteners.

Dietary considerations: This recipe is naturally vegan, gluten-free, dairy-free, and nut-free. For a lower-sugar version, reduce or omit the added sweetener—if your watermelon is perfectly ripe, you might not need any at all. For a lower-carb version, you can use a sugar-free sweetener, but keep in mind that watermelon does contain natural sugars that will still contribute to your carb count. The drink is also relatively low in sodium, especially if you skip the optional salt.

Potential allergens: This recipe is free from the top eight allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy). However, if you’re using a store-bought sweetener, check the label for any additives or cross-contamination warnings. Some agave syrups are processed in facilities that also handle allergens.

I’m not a nutritionist, just someone who pays attention to what goes into my body. This drink makes me feel good—hydrated, energized, and satisfied without being weighed down. It’s the kind of refreshment that doesn’t come with guilt, and that’s something I can get behind.

Conclusion

This Refreshing Watermelon Jalapeño Agua Fresca with Lime has become my unofficial summer anthem. It’s the drink I reach for when the temperature hits ninety and I can’t imagine eating anything solid. It’s what I bring to barbecues when I want to impress without effort. It’s the thing that makes me actually look forward to hot afternoons, because I know a pitcher of this is waiting in the fridge.

What I love most about this recipe is how forgiving it is. You can adjust the sweetness, the heat, the tartness—it all works. You can make it with strawberries or cucumbers or mint. You can spike it or keep it sober. It’s a template, not a rigid formula, and that’s what makes it so useful. Every batch is a little different, and that’s part of the charm.

I really hope you try this one. It’s not complicated, it doesn’t require fancy equipment, and it delivers way more than the sum of its parts. If you make it, I’d love to hear how it turned out—did you add more jalapeño? Did you try it with basil? Did you end up drinking the whole pitcher yourself in one afternoon? No judgment here. Drop a comment below or tag me in your photos. I’m genuinely curious to see how you make it your own.

Here’s to cold drinks, lazy afternoons, and the simple joy of a really good watermelon. Cheers, friends.

Frequently Asked Questions

Can I make this ahead of time for a party?
Absolutely. In fact, I recommend it. Make the base (without ice) up to 2 days in advance and store it in the refrigerator. The flavors will meld and deepen. Just give it a good stir before serving, and add ice to individual glasses rather than the pitcher to avoid dilution. If you left jalapeño pieces in the pitcher, remove them after 24 hours to prevent the drink from becoming too spicy.

How do I make this drink less spicy?
Start by removing all the seeds and white membranes from the jalapeño before adding it—that’s where most of the heat lives. Use only half the jalapeño, or even a quarter. You can also substitute a milder pepper like a poblano or Anaheim for a gentle warmth without the kick. If you’ve already made it too spicy, add more watermelon puree or a splash of coconut water to dilute the heat.

Can I use frozen watermelon instead of fresh?
Yes, and it actually works great. Frozen watermelon will make the drink thicker and colder, almost like a slushie. Use about 1 cup of water instead of 2, since the frozen fruit will release liquid as it blends. You might need to blend a little longer to get a smooth consistency. This is actually my preferred method when watermelons are out of season—I freeze cubed watermelon in bags during summer and use them all year.

What’s the best way to sweeten this drink without using sugar?
Honey and agave are my top recommendations because they dissolve easily in cold liquids. Maple syrup works too but adds a distinct flavor. For a zero-calorie option, use stevia or monk fruit sweetener—start with a tiny amount and adjust, as these can be much sweeter than sugar. You can also skip the sweetener entirely if your watermelon is very ripe and sweet. The lime juice adds enough tartness to make the natural sweetness shine.

Can I double or triple this recipe for a crowd?
Definitely. The recipe scales beautifully. Just maintain the same ratios: 6 cups watermelon to ¼ cup lime juice to 2 cups water to 2-3 tablespoons sweetener. For a large party, I recommend making it in batches rather than trying to fit everything in one blender. You can combine all the batches in a large beverage dispenser or punch bowl. Just remember to taste and adjust the seasoning after combining, as different watermelons can vary in sweetness.

Refreshing Watermelon Jalapeño Agua Fresca with Lime

Print Recipe

This Refreshing Watermelon Jalapeño Agua Fresca with Lime is the perfect summer drink—cooling, hydrating, and just spicy enough to make things interesting. Made with simple ingredients like watermelon, lime, and jalapeño, it comes together in under 10 minutes and is a crowd-pleaser at any gathering.

• Author: Marco Santini
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus 30 minutes chilling)
• Yield: 4 servings 1x
• Category: Beverage
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 6 cups cubed watermelon (seeds removed)
• ¼ cup fresh lime juice (about 2–3 limes)
• 1 small jalapeño (or ½ for less heat)
• 2 cups cold water
• 2–3 tablespoons honey, agave, or simple syrup
• Pinch of salt (optional but recommended)
• Ice (for serving)
• Garnish: lime wheels, watermelon wedges, or jalapeño slices (optional)

Instructions

1. Prep the watermelon: Cut the watermelon into large slabs, remove the rind, and cube the flesh into 1-inch chunks. Remove any black seeds. You should have about 6 cups of cubed watermelon.
2. Prepare the jalapeño: Wash the jalapeño, slice it in half lengthwise, and remove seeds and membranes for a milder drink (or leave them in for more heat). Slice into thin rings or rough chop.
3. Juice the limes: Roll the limes on the counter, cut them in half, and juice them. Strain to remove seeds. Set aside ¼ cup of fresh lime juice.
4. Muddle the jalapeño with lime juice: In a small bowl, combine the sliced jalapeño and lime juice. Use the back of a spoon or a muddler to gently press the jalapeño into the juice, releasing its oils. Let sit for 5 minutes.
5. Blend the watermelon: Add the cubed watermelon to a blender and blend on high until completely smooth, about 30-45 seconds.
6. Combine everything: Pour the watermelon puree through a fine-mesh strainer into a large pitcher, pressing the pulp to extract as much liquid as possible. Discard the pulp. Add the jalapeño-lime mixture (straining out the jalapeño pieces if desired), cold water, sweetener, and a pinch of salt. Stir well.
7. Stir and taste: Taste the mixture and adjust sweetness, lime, or heat as needed. Let it sit with jalapeño pieces for 10 minutes if you want more heat.
8. Chill: Refrigerate the pitcher for at least 30 minutes before serving to allow flavors to meld.
9. Serve: Fill tall glasses with ice, pour the agua fresca over the ice, and garnish with lime wheels, watermelon wedges, or jalapeño slices. Serve immediately.

Notes

For a milder drink, remove seeds and membranes from the jalapeño. For more heat, leave some or all seeds in. Muddling the jalapeño with lime juice before blending gives a cleaner, more controlled flavor. The drink tastes even better after a few hours in the fridge. If making ahead, remove jalapeño pieces after 24 hours to prevent it from becoming too spicy. You can also freeze the drink in ice cube trays for up to 3 months.

Nutrition

• Serving Size: 8 ounces
• Calories: 85100
• Sugar: 1820
• Sodium: 5
• Carbohydrates: 2225
• Fiber: 1
• Protein: 1

Keywords: agua fresca, watermelon drink, jalapeño, lime, summer drink, non-alcoholic, refreshing, spicy, easy