Mexican water

When I served up the recently invented bubbly lemonade to M’hijito, he observed that it’s a variety of Mexican water; and when I described the version I made with watermelon, he said that’s classic Mexican water.

So…what’s “Mexican water,” besides something you shouldn’t drink or brush your teeth with? It is in fact very similar to my concoction, except that it’s made with flat water instead of seltzer. Here’s a typical recipe for one made with watermelon:

You  need:

about 4 cups cut-up watermelon, seeds removed (I used seedless melon)
8 to 12 cups water
a blender
a large pitcher
about 1.5 cups sugar, or to taste

In batches, purée the watermelon in a blender. Add water and then stir in the sugar. Chill well and serve with a slice of lime or a mint garnish.

For the fizzy version I invented, I added no sugar. Instead I used one of those small, round melons, which are wonderfully sweet. This makes about two servings:

a cut-up slice of watermelon, seeds removed (I used seedless melon)
a can of seltzer water, chilled
a blender
a tall glass
ice

Purée melon in the blender. Pour enough into a glassful of ice to fill about 1/3 to 1/2 to the top. Top with cold seltzer or club soda.

M’hijito says you can make these with cantaloupe or strawberries. In that case, he suggests, run the purée through a strainer before adding water.  A squeeze of lime is an authentic Mexican touch, too.

Any of these drinks lend themselves to the addition of vodka or rum.