Recipe courtesy of Mary Lou Heiss
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Put all the ingredients except ice cubes into a blender and blend on medium speed for two minutes. Pour tea mixture into old-fashioned glasses filled with ice. Serve immediately.

Cook's Note

Food and travel writer Mary Lou Heiss lives in Western Massachusetts, but was inspired to create this recipe by the aguas frescas served in the Puebla agricultural region south of Mexico City. "This iced tea is thirst-quenching and vivid pink and makes perfect use of summer's watermelon bounty," she says. With the year 'round availability of seedless watermelons, the drink makes a tropical treat to liven up a dull winter day, too.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Watermelon and Mint Spritz for Kids

Recipe courtesy of Valerie Bertinelli

Grits and Greens Casserole

Recipe courtesy of Trisha Yearwood

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Fresh Pear and Fig Mixed Green Salad

Recipe courtesy of Reggie Southerland

Browse Reviews By Keyword