Melon Agua Fresca

[Printable Recipe]

We’re lucky enough to live in an area that’s rich in culture and loves to celebrate that culture with street fairs. This past Labor Day weekend, we came upon a street fair with not just 1, not 2, but 3 kiosks selling agua fresca. They had so many flavors, from the traditional horchata to the summery watermelon and lemon.

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When we got a huge canary melon in our Greenling box, I tried my hand at making agua fresca. It was a refreshing addition to our Labor Day barbecue.

A 3 lb. melon yielded ~4 large drinks. If your melon is larger or smaller than the one I used, simply adjust the ratios of the remaining ingredients.

From Smitten Kitchen

Ingredients:

  • 3 lb. canary melon, seeded and chopped into 1″ chunks (my melon was quite sweet, so I didn’t add any sugar. If yours isn’t as sweet, you might need to add some.)
  • 1 c. water
  • Juice of 1 lime
  • 1/2 tsp. salt
  • Chilled selzer

Directions:

  • Add 1/2 of the chopped melon and 1/2 c. water to a blender and puree. Transfer the melon-water mixture to a colander lined with cheesecloth set over a large bowl. Repeat with the other half of the melon and remaining 1/2 c. water.
  • Let the melon-water mixture drain in the cheesecloth for 1 hour. Squeeze any remaining juice from the cheesecloth, then discard the solid melon inside of the cheesecloth (or use it. Not sure what you would use it for. Let me know if you have any ideas!).
  • Add the lime juice and salt to the liquid in the bowl and pour the liquid into a pitcher.
  • Serve in tall glasses, topping off with the chilled seltzer and garnishing with a slice of lime.

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Verdict:
The name speaks for itself; this drink is so refreshing and flavorful! We all really liked it. If you’re looking for a bit more of a punch, I bet it would be a good base for a cocktail.

The jury’s still out on the correct ratio of agua fresca to seltzer. I preferred 1:1, while my friend preferred 2:1 (agua fresca:seltzer). Traditionally, seltzer isn’t even added, but I like the fizzy factor that it adds.

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