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Melon Agua Fresca

3 days ago 15

Democracy Dies in Darkness

clock10 minscourseBeverage

5.0 (1)

By Lynne Sampson

This refreshing, somewhat thick melon agua fresca is an ideal summer sipper. Any melon, such as honeydew or Crenshaw, is a good choice as long as it's ripe (or even slightly overripe). Or you can use almost any soft fruit, such as strawberry, pineapple or mango. Depending on the fruit, you may not need the lime juice.

Make ahead: The agua fresca needs to chill in the refrigerator for at least 2 hours before serving.

Storage: Refrigerate for up to 4 days.

From food writer Lynne Sampson, originally published in The Post in 2003.

Ingredients

measuring cup

Servings: 8 (makes about 7 cups)

  • 3 cups cantaloupe, honeydew or watermelon, seeded and cut into 1-inch pieces
  • 1 cup coarsely crushed ice
  • 3 tablespoons granulated sugar, plus more to taste
  • 1 to 2 cups cold filtered water
  • 2 teaspoons fresh lime juice, or to taste (optional)
  • Lime wheels, for garnish (optional)

Directions

Time Icon Total: 10 mins, plus at least 2 hours to chill

  1. Step 1

    In a blender, combine the melon, ice, sugar and enough water to reach about 1 inch from the top of the blender pitcher. Cover and blend until very smooth, about 1 minute. Transfer to a 2-quart pitcher — the agua fresca should be quite frothy, but will settle. Taste, and add lime juice and/or more sugar, if desired. Refrigerate until chilled through, at least 2 hours. If the drink has separated, stir to recombine just before serving.

  2. Step 2

    When ready to serve, divide the agua fresca among tall ice-filled glasses and garnish each glass with a lime wheel.

Substitutions

Sugar >> honey or agave.

Nutritional Facts

Per serving (scant 1 cup)

  • Calories

    38

  • Fat

    0 g

  • Saturated Fat

    0 g

  • Carbohydrates

    9 g

  • Sodium

    10 mg

  • Cholesterol

    0 mg

  • Protein

    1 g

  • Fiber

    1 g

  • Sugar

    9 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Lynne Sampson, originally published in The Post in 2003.

Tested by Lisa Cherkasky.

Published July 9, 2024

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