Agua Fresca de Melón con Limón (Cantaloupe Lime Juice)

Name: Agua Fresca de Melón con Limón (Cantaloupe Lime Juice)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups (680 g) ripe cantaloupe, rind and seeds removed, flesh cut into 1-inch (2.5 cm) cubes, from about 1 medium melon (about 2.5 lb / 1.1 kg), well chilled; ¼ cup (60 ml) fresh lime juice, freshly squeezed, from about 2 limes, seeds removed; 1 teaspoon (2 g) lime zest, finely grated, from the limes before juicing; ¼ cup (8 g) fresh mint leaves, loosely packed, stems removed, plus 4 small sprigs for garnish; 2 tablespoons (25 g) granulated sugar, adjust to the sweetness of the melon; 2 cups (480 ml) cold water, cold; ⅛ teaspoon (0.7 g) fine sea salt; 3 cups (420 g) ice cubes, for serving; 1 whole (65 g) lime, cut into 4 thin wheels for garnish (optional)

From the MyKitchenBank Kitchen

A bright, refreshing Mexican-style cantaloupe juice blended with fresh lime, a handful of mint and just enough sugar to bring out the melon's sweetness. Strained for a silky texture and served over ice.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 1 quart (1 liter), serving 4 glasses of about 8 oz (240 ml)

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Ingredients

4 servings

4 cups (680 g) ripe cantaloupe, rind and seeds removed, flesh cut into 1-inch (2.5 cm) cubes, from about 1 medium melon (about 2.5 lb / 1.1 kg), well chilled
¼ cup (60 ml) fresh lime juice, freshly squeezed, from about 2 limes, seeds removed
1 teaspoon (2 g) lime zest, finely grated, from the limes before juicing
¼ cup (8 g) fresh mint leaves, loosely packed, stems removed, plus 4 small sprigs for garnish
2 tablespoons (25 g) granulated sugar, adjust to the sweetness of the melon
2 cups (480 ml) cold water, cold
⅛ teaspoon (0.7 g) fine sea salt
3 cups (420 g) ice cubes, for serving
1 whole (65 g) lime, cut into 4 thin wheels for garnish (optional)

Equipment (7)

Large sharp knife and cutting board
Blender (standard or high-speed)
Fine-mesh strainer
Large bowl or measuring jug (at least 1.5 quart / 1.5 liter)
Pitcher (1.5 quart / 1.5 liter)
Citrus juicer or fork
Long spoon

Steps

Before you start

Chill the cantaloupe in the refrigerator for at least 2 hours, or plan on the 30-minute fridge chill in step 6, so the juice is cold.
Choose a ripe cantaloupe: it should feel heavy for its size, smell sweet at the stem end, and give slightly when pressed at the blossom end.
Wash the outside of the cantaloupe with soap and water and rinse well before cutting, so surface bacteria are not carried into the flesh.
Roll the limes firmly on the counter before juicing to get more juice.

1
Prepare the melon
- Scrub the cantaloupe under running water and dry it.
- Cut it in half, scoop out the seeds and stringy pulp with a spoon, then slice off the rind.
- Cut the flesh into 1-inch (2.5 cm) cubes and measure 4 cups (680 g).
- Save any extra for snacking.
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Ready when: The cubes are all orange flesh with no green rind or stringy seed pulp.
Tip: Cut the melon on a board with a damp towel underneath so it doesn't slip.
2
Zest and juice limes
- Finely grate 1 teaspoon of zest from the limes, then cut them in half and squeeze ¼ cup (60 ml) juice.
- Pick out any seeds.
- Cut 4 thin wheels from a separate lime if you want a garnish.
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Ready when: You have about ¼ cup (60 ml) juice and a small pile of fragrant green zest.
Tip: Zest before juicing; a whole lime is much easier to grate.
3
Blend the base
- Add the melon cubes, lime juice, lime zest, mint leaves, sugar, salt and 1 cup (240 ml) of the cold water to the blender.
- Blend on high for 45 to 60 seconds.
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Ready when: The mixture is completely smooth and pale orange-green, with no visible chunks of melon and tiny flecks of mint.
Tip: Don't blend longer than a minute, or the mint can turn bitter.
4
Strain the juice
- Set a fine-mesh strainer over a large bowl or jug.
- Pour in the blended mixture and press the pulp gently with the back of a spoon to extract the juice.
- Discard the pulp, or stir a spoonful back in if you like a thicker, more rustic juice.
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Ready when: The pulp left in the strainer looks dry and fibrous, and the juice is smooth.
Tip: Pour in two batches so the strainer doesn't clog and overflow.
5
Dilute and season
- Stir the remaining 1 cup (240 ml) cold water into the strained juice.
- Taste it.
- Add up to 1 more teaspoon of sugar if it tastes sharp, or a squeeze more lime if it tastes flat.
- Stir until the sugar dissolves.
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Ready when: The juice tastes sweet, bright and clearly of melon, with no gritty sugar at the bottom.
Tip: Taste it while it is still unchilled, then lightly oversweeten, since cold dulls sweetness.
6
Chill the juice
- Pour the juice into a pitcher, cover and refrigerate for 30 minutes so the flavors meld and it gets very cold.
- Stir well before serving, since the juice separates a little as it sits.
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Ready when: The pitcher feels cold to the touch.
7
Serve over ice
- Fill four 10-oz (300 ml) glasses with about ¾ cup (105 g) ice each.
- Stir the juice, pour about 1 cup (240 ml) into each glass, and garnish with a mint sprig and a lime wheel.
- Serve right away.
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Ready when: The glasses are full, the juice is cold, and the garnish sits on top.
Tip: Slap the mint sprig between your palms once before adding it to release its aroma.

Good to know

Tips

Use a very ripe, fragrant melon; it needs far less sugar, and the juice tastes noticeably better.
Strain through a fine-mesh strainer for a clear juice; skip straining for a thicker, smoothie-style drink.
The pinch of salt does not make the juice salty, but it heightens the sweetness of the melon.
Freeze some of the melon cubes and blend them in place of ice for a stronger flavor that doesn't get watered down.

Make ahead

"Make the juice (through step 6) up to 24 hours ahead and keep it covered in the refrigerator. Stir well before serving and add ice only to the glasses."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: up to 2 days in a covered pitcher or jar; the flavor is best in the first 24 hours, and the juice will separate, so stir before pouring. Freezer: freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the refrigerator overnight, or blend the frozen cubes into a slushy. Do not reheat; serve cold."

Substitutions

granulated sugar → Honey or agave syrup, 1½ tablespoons (30 ml). Stir into the finished juice; agave dissolves more easily in cold liquid.
fresh mint leaves → Fresh basil leaves. Use the same amount for a slightly peppery, sweet flavor.
fresh lime juice → Fresh lemon juice. Use the same amount; the flavor is a little softer and less floral.
cold water → Sparkling water. Add the second cup of water as sparkling water just before serving for a fizzy version.