Aguas frescas are a staple in most Mexican and Mexican-American homes, mine included. The best aguas frescas are made with ingredients that are in season because they’re easiest to get, typically cost less because they are more abundant, and have the best flavor because they’re at their peak growing season. Honeydew melon—also known as melón verde—is in season typically from May to October, with the peak from May to August, but we’ve been seeing a lot of this melon in the grocery stores in Southern California since mid-March. This honeydew and cucumber agua fresca recipe is light and refreshing for warm spring and summer days. You can also opt to serve it straight as a juice with breakfast—just run through a juicer or powerful blender and leave out the water and optional sugar.
agua de melón
Today on the Kenmore Genius Blog, I’m sharing a quick and simple recipe to make agua de melón in your blender. I especially love to drink this with breakfast.
The basic ingredients: Cantaloupe, a little sugar, water and a squeeze of fresh lime juice. If your melon is super ripe, you can also reduce the sugar by half or leave it out completely for a healthier, no-sugar-added version—it’s up to you. Hop on over to the Genius Blog for more on this recipe. This recipe calls for cantaloupe, but you can also use honeydew melon (melón verde).
- 1/2 of a ripe cantaloupe
- 1/4 cup of sugar dissolved in a half cup of warm water
- 1 cup of cold water
- Optional: juice of half a lime
- Dissolve the sugar in a half cup of warm water to create a simple syrup. Set aside and allow to come to room temperature.
- Cut the cantaloupe into cubes and put it into the blender with 1 cup of water until it’s completely liquified and smooth.
- Place a fine sieve over a pitcher and pour the contents of the blender through it to strain. Use a spoon to press any remaining juice through the sieve.
- Add the simple syrup to the pitcher and stir well. If you opt to use the lime juice, add that after the simple syrup.
- Serve chilled or over ice. Yields 3 to 3-1/2 cups of juice, depending on the ripeness of your cantaloupe. Refrigerate any juice you’re not going to drink immediately and consume within two days.
If you want to read more about aguas frescas, check out some of my previous recipes here on The Other Side of The Tortilla:
Did you like this recipe? Please share it with your familia and amigos! ¡Gracias!