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

1. 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.

2. 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

   1. Put the water and the sugar in a clean pot and heat until the sugar is completely dissolved and the liquid is clear. 

   2. Let it cool, then decant into a jar.  Store in the refrigerator.