Watermelon Agua Fresca with Fresh Lime and Mint

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and light Mexican-style watermelon agua fresca, accented with fresh lime juice and fragrant mint for a cooling summer drink. This Mexican Cinco de Mayo recipe, ready in about 10 minutes, brings together seedless watermelon chunks, fresh lime juice, and fresh mint leaves for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 60 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Mexican cuisine 60 cal/serving

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Ingredients

4 cups seedless watermelon chunks
1/4 cup fresh lime juice
10 fresh mint leaves
2 cups cold water
2 tbsp granulated sugar, adjust to taste
as needed ice cubes

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Instructions

Step 1: In a blender, combine 4 cups seedless watermelon chunks, 1/4 cup fresh lime juice, 10 fresh mint leaves, 2 cups cold water, and 2 tbsp granulated sugar. Blend on high for 1-2 minutes until smooth and well combined.
Step 2: Pour the mixture through a fine mesh strainer into a large pitcher, pressing gently with a spoon to extract juice while leaving pulp behind.
Step 3: Chill the agua fresca in the refrigerator for at least 30 minutes to let flavors meld.
Step 4: Serve over ice cubes and garnish with an extra mint leaf or lime wedge if desired.