Yesterday's New York Times food section was all about cocktails and ways to make refreshing summer drinks. It put me in the mood for something cold and refreshing, but since I read the food section before breakfast and most of the recipes were alcoholic, the urge had passed long before the heat of the day was beating down. It returned when I saw Joe's post about Watermelon Agua Fresca at Culinary in the Desert. It has watermelon, sugar, lime juice and seltzer and is something that I can actually indulge in early in the morning as well as when the California sun is beating down. Now, if only I hadn't just used up the rest of my watermelon...
