Agua Frescas are best drunk the day they are made.
Recipe from author Deborah Madison ‘Local Flavors’
Serves 6 - 8
Ingredients
4 cups melon, cut into chunks
½ cucumber, peeled and chopped
Simple syrup (see below)
Zest and juice of 1 or 2 limes
Handful mint leaves or lemon verbena leaves
2 cups spring or mineral water
For garnish: sprigs of mint
Directions
Puree the melon and cucumber in a blender or food processor just enough to break them up without letting them get too foamy. Pour the juice into a large pitcher; add the syrup to taste, lime zest and juice, and herbs.
Chill well. Stir in the spring water and serve over ice. Garnish with any of the mint.
Simple syrup:2 ½ cups water
2 cups sugar
Put the water and the sugar in a clean pot and heat until the sugar is completely dissolved and the liquid is clear.
Let it cool, then decant into a jar. Store in the refrigerator.
