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.
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.
Recipe from Green Tea: 50 Hot Drinks, Cool Quenchers and Sweet and Savory Treats (Harvard Common Press: 2006) by Mary Lou Heiss.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!