3 cups chopped seedless watermelon
1 cup chilled green tea
1 cup chilled cream soda
1/8 tsp. ground cinnamon
1 tsp. light brown sugar
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.