Ingredients:
- 2 honeydew melons, about 12 lb. total
- Juice of 4 lemons
- 3/4 cup sugar
- 1 cup crushed fresh mint leaves
- 3 cups sparkling water, chilled
- 3 lemons, thinly sliced
- Ice cubes as needed
- 10 to 12 fresh mint sprigs for garnish
Directions:
Cut the honeydew melons in half and remove and discard the seeds. Using a metal spoon, scoop out the flesh into a large bowl. Working in batches, puree the honeydew melon in a blender or food processor. As each batch is finished, transfer it to another large bowl. Add the lemon juice, sugar and mint leaves to the puree and stir to combine until the sugar is dissolved. Cover and set aside at room temperature for at least 1 hour or up to 4 hours to blend the flavors.
When ready to serve, pour the melon mixture through a medium-mesh sieve into a large pitcher or jar. Add the sparkling water, lemon slices and ice and stir well. Pour or ladle into glasses and garnish each glass with a mint sprig. Serves 10 to 12.
Adapted from Williams-Sonoma Outdoor Entertaining, Edited by Chuck Williams (Free Press, 2005).
When ready to serve, pour the melon mixture through a medium-mesh sieve into a large pitcher or jar. Add the sparkling water, lemon slices and ice and stir well. Pour or ladle into glasses and garnish each glass with a mint sprig. Serves 10 to 12.
Adapted from Williams-Sonoma Outdoor Entertaining, Edited by Chuck Williams (Free Press, 2005).
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Rated 5 out of
5
by
Marilyn from
Awesome Summer drink!
I first made the Honeydew and Mint Agua Fresca for a summer dinner party. The recipe is in William Sonoma Outdoor Entertaining. Everyone absolutely loved it! I had multiple requests for the recipe. Since then, we've been making it all summer as a treat. It is light and fresh. It has a light melon taste, not too sweet or too fruity. I even simplified it later by scooping the honeydew melon directly into the blender, not running it through the sieve, and adding the sparkling water directly to the drinking glass. This recipe is worthy of a fine, Caribbean resort. We love it.
Date published: 2018-08-18