Honeydew Agua Recipes

RASPBERRY AND HONEYDEW AGUA FRESCA RECIPE

Steps:

• Cut the melon in half, remove seeds with a spoon, then cut flesh from peel and cut into chunks. Place half of the melon in a large blender and process until liquefied. Pour the liquefied melon into a fine mesh sieve set over a large bowl.
• Use a spatula to press the melon into the sieve, allowing the juice to squeeze through into the bowl. Occasionally scrape the flesh off of the sieve to allow more juice to transfer to the bowl. Repeat with remaining melon.
• Transfer melon juice to a large pitcher and add four cups of water.
• Combine lime juice and sugar in a small bowl, then stir until sugar is dissolved. Pour the lime-sugar mixture into the pitcher and stir well. Serve over ice, garnished with raspberries.

HONEYDEW AGUA FRESCA

Steps:

• Set a large fine-mesh sieve over a large pitcher or jug. In batches, in a food processor or blender, puree melon until smooth. Pour melon puree through sieve, pressing on solids with a rubber spatula (you should have about 4 cups juice).
• In a small bowl, combine superfine sugar and fresh lime juice; stir until sugar dissolves. Add lime mixture and 4 cups water to melon juice and mix well. Adjust sweetness with more sugar if desired. (Mixture can be refrigerated, up to 2 days.) To serve, add plenty of ice and 2 cups raspberries.

MELON AGUA FRESCA

Steps:

• In a high-powered blender, combine the honeydew and 1 cup water and blend until completely smooth (see Cook's Note). Transfer to a pitcher and stir in the Mint Simple Syrup and lime juice. Add more water or seltzer to taste.
• In a small pot over medium heat, add the sugar and 1 cup water and cook, stirring, until the sugar is dissolved. Remove from the heat, add the mint and let steep for 5 to 10 minutes. Strain out the mint and refrigerate for up to 2 weeks.