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Agua De Sandia (Watermelon Water)

Can’t think of anything more thirst quenching that this on a hot summer day like today – chilled watermelon pureed with water, a squeeze of lime juice over a large glass of ice. Agua fresca is as common in Mexico as ice tea is here in the States. And BONUS, since watermelon is naturally sweet, there’s no need to add any sugar!

Watermelon is an excellent source of vitamin C, lycopene, beta-carotene
and a great choice for it’s anti-inflammatory and antioxidant health
benefits, so eat as much as you can, before the summer’s over.

Last weekend I spent a few days out in Montauk for a little
family getaway. It’s only about 2 hours away by car (if you
don’t count traffic) but since it’s on the most eastern tip of Long Island, where
all the highways from NYC merge into one road, there’s always
traffic. It’s worth it though – the beaches, lighthouse, restaurants, shopping  – it’s so much fun!

After a morning at the beach we went to the town to grab some lunch at La Brisa[1]. Aguas frescas, horchata, fish tacos – I was in heaven. Probably had the best ceviche I’ve had in a long time (although a bit overpriced) but I couldn’t stop talking about it all weekend. I had a fish taco and pork taco with the watermelon agua fresca. As I sat there, I kept thinking I can’t believe I don’t have this recipe on my blog. So of course, I came back, bought some watermelon and here it is, tasted exactly like the one I had in La Brisa.

And you may even want to make some skinny fish taco’s[2] to go with it!

Watermelon Agua Fresca
Servings: 4  • Size: 1 large cup  • Old Points: 0 pts • Weight Watcher Points+: 0 pt
Calories: 73 • Fat: 1 g • Carb: 16.5 g • Fiber: 1 g • Protein: 1.5 g • Sugar: 15 g
Sodium: 4.5 mg • Cholest: 0 mg


  • 6 cups seedless watermelon cubes
  • 3/4 cup water
  • 4 thin lime slices, for garnish
  • a few sprigs mint, for garnish
  • ice


In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.


  1. ^ La Brisa (
  2. ^ skinny fish taco’s (

Cupcake bouquet

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For the cakes:

  • 100g unsalted butter
  • 100g caster sugar
  • 100g self-raising flour
  • 2 eggs
  • Zest 1 lemon
  • ½tsp lemon extract

For the leaves:

  • 50g fondant mixed 
  • Green food colouring
  • ¼tsp tylose powder (optional)

For the buttercream:

  • 1x 250g tub mascarpone
  • 80g unsalted butter, room temperature
  • 400g icing sugar
  • ½tsp vanilla extract
  • Varied food colours for the roses

You will also need:

  • Deep mini muffin pan with 20 mini cupcake cases
  • Piping bags with Wilton 1M nozzle
  • Flower pot
  • Polystyrene ball – cut in half
  • Cocktail sticks
  • Small bag of salt or something to weigh the pot down
  • Tissue paper and ribbon
  • Double sided tape
  • Scissors
  • Mini rose leaf cutter

That’s goodtoknow

Food colouring gels are much better than using liquid as the liquid food colours make the buttercream runny


For the cakes:

  1. The day before – add the tylose powder, if using, to the fondant and knead well. Add green food colour until you get your desired shade, roll to 1/8 of an inch thick and using the leaf cutter cut 40 leaves. Leave them to dry on greaseproof paper or a drying sponge but not in an airtight container or they won’t dry.
  2. To make the cakes, add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the mix will be greasy and your cases will peel. Bake in the oven for 20 minutes at 160°C/325°F/Gas Mark 3. Remove and cool for at least half an hour before assembling the bouquet.

For the buttercream:

  1. Beat the mascarpone and butter until light a fluffy then add the icing sugar a bit at a time until smooth. Add the vanilla and beat again. Don’t over beat or the icing may become runny.
  2. Divide into 4 and colour as you wish.

To assemble the bouquet:

  1. Start with decorating your pot. Wrap a piece of ribbon around the pot and stick down with double sided tape. Tie a bow with a piece of ribbon and stick over the join.
  2. Weigh the pot down with a food bag of salt/rocks from the garden etc.
  3. Lay the tissue paper over the top of the pot, Victoria used two squares and to make it look like flower paper. Push the halved polystyrene ball into the pot, pushing the paper down with it.
  4. Take the cocktail stick and prick a hole in the centre of the bottom of each cupcake.
  5. Push the cocktail sticks into the centre of the polystyrene ball. Push them half way in, then pop a cupcake onto the stick to hold it in place.
  6. Start in the middle, putting 6 cupcakes around the centre one and then filling in the gaps after that. If you run out of cakes, don’t worry, you can pin the paper up around the cakes to fill in any gaps. Once the bouquet is full, you can start to ice your cakes.
  7. Add the icing to your piping bag. Pipe 5 roses onto the cupcakes, starting in the centre and piping over what you already piped by millimetre. Then repeat with the other colours until all the cupcakes have been decorated. Watch our how to pipe cupcake roses video.
  8. Finish off by adding the rose leaves to fill any gaps. Store in a cool place and remember not in a window or the flowers will melt off the cakes.

By Victoria Threader
Victoria Threader on Google+

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Valentine’s day recipes

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English muffins

  • Makes: 6-8

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips


Plain muffins are a really great alternative to toast for breakfast, topped with butter and your favourite spread like honey or jam. They can be eaten hot and straight from the pan or spilt when cooled and toasted. They can be turned into a meal in themselves with recipes like muffin pizzas or eggs benedict. Muffins are traditionally cooked on a griddle, but if you’re making lots, then you can also cook them in a hot oven, cooking for 5-6 minutes on each side.