Sweet and spiced drinktasticness. Keep it chilled, and keep chill y’all.
2–4 SERVINGS
1 slice (3 ounces) ginger
½ cup Double-Concentrated Simple Syrup (refer to Soda Chanh for recipe)*
6 pounds (about 6 cups) fresh seedless watermelon†
1½ cups cold water
BALLS OUT
40–80 SERVINGS
10 slices (30 ounces) ginger
5 cups Double-Concentrated Simple Syrup*
60 pounds (about 15 quarts) fresh seedless watermelon†
15 cups cold water
1. Crush the ginger with the flat side of a cleaver or a heavy object. Add ginger and simple syrup to a pot, bring to a simmer over low heat. Once it simmers, remove from heat and allow it to sit for at least 10 minutes so the ginger completely infuses the syrup.
2. Cut open a watermelon, cut the “flesh” off of the rinds, set aside rinds for some amazing pickling, cut the flesh into small enough pieces to fit in your blender. Puree away. If the consistency isn’t quite liquid yet, mix in water and blend again. If you have seeds, blend away anyway. They will be filtered out in the next step.
3. Pour the watermelon puree through a chinois or fine mesh sieve into a pitcher. Repeat the puree process with more watermelon flesh until you get 6–7 cups worth of puree.
4. From the top of the juice in the pitcher, skim off foam and dispose.
5. Add remaining water (if any), and 7 ½ teaspoons of your recently infused ginger simple syrup. Mix in, taste, and add more ginger syrup to your liking (don’t worry, I made double what we recommend for all you sugary drink lovers out there).
Stir before serving. Fill glasses with ice cubes, pour Agua Fresca over them, and chug away. Many an exciting watermelon escapade awaits you. (I really like watermelon!)
* Ginger liquor is a nice replacement if you want to go a lil boozy with this.
† Don’t chuck those rinds, though! Make some Pickled Watermelon Rinds!