Melon Mint Agua Fresca
While limes keep the green-theme going and tend to be more plentiful in summer alongside melons, feel free to use lemons instead if that’s what you have.
- 1 honeydew melon
- 2 limes
- 1/2 cup granulated sugar
- About ¾ cup loosely packed mint leaves
- Chilled still or sparkling water optional
Peel, seed, and chop the melon. Put the chunks on a baking sheet and put in the freezer while you prepare the other ingredients.
Zest the limes—large strips of zest will be easiest to deal with. Put the zest, sugar, and 1 cup water in a small saucepan. Bring to a simmer and stir to dissolve the sugar. Transfer the mixture to a metal bowl and let cool.
Put the syrup, the melon, and ½ cup of the mint leaves in a blender. Cut the 2 zested limes in half and juice them into the blender as well. Whirl to blend thoroughly. You may need to work in batches. When everything is whirled and blended, pour into a pitcher or other serving vessel. Dilute with chilled still or sparkling water to taste, if you like.
Serve over ice, garnish the remaining mint.
You can strain the mixture before serving for a more “agua” effect.
Photo: Erin Scott Studio.
This recipe is part of our 50-page summer recipe e-book. It's a free download when you subscribe here.