Cantaloupe agua fresca. It’s a simple flavored water that’s refreshing as heck. We think the rest of the world should take a cue from Mexico and have it on every street corner. Or else just make your own.
How To Choose A Ripe Cantaloup
When at the farmers market or grocery store, you’ve got to exert a little effort to find a perfectly ripe specimen. Pick a melon up. It should feel heavy for its size. Give it a sniff. It should emit an intoxicating fragrance. Give it a shake. You shouldn’t hear any sloshing.
Cantaloupe Agua Fresca
- Quick Glance
- Quick Glance
- 10 M
- 1 H, 25 M
- Serves 4
Working in batches, purée the cantaloupe in a blender until smooth. Pour into a large bowl and let stand for 10 minutes.
Skim the foam from the surface and then strain the juice through a fine-mesh sieve, preferably lined with cheesecloth, into a pitcher. Stir in the lemon juice, basil, and water. Let sit at room temperature for at least 1 hour and up to 8 hours.
Fill glasses with ice and divvy the agua fresca among them.
Agua Fresca Variation
- Watermelon and Grapefruit
Substitute 9 cups chopped, seeded watermelon (about 2 1/2 pounds rindless fruit) for the cantaloupe, 1/2 cup plus 2 tablespoons fresh grapefruit juice for the lemon juice, and omit the basil and water. Blend, skim, strain, and serve immediately over ice.
Recipe Testers' Reviews
This cantaloupe agua fresca is so refreshing. The cantaloupe flavor is so pure it seemed like the equivalent of sticking a straw directly into the melon itself. I couldn’t detect any of the basil flavor, however. Next time I may try to make a basil-infused simple syrup to see if that increases the basil flavor. This agua fresca will be making an appearance at our next summer gathering.
Refreshing! The basil is unexpected and delightful. Perfect for a hot afternoon. We’ll make this cantaloupe agua fresca again.