Recipe courtesy of Mary Lou Heiss
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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.

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