(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
Agua frescas are always best drunk the day they are made.
4 cups honeydew or other melon, cut into chunks
1 med. Cucumber, peeled and chopped
Simple syrup (see below)
Zest and juice of 1 or 2 limes
Handful of mint leaves, lemon verbena or pineapple sage
2 cups spring or mineral water
For garnish, sprigs of mint leaves, lemon verbena or borage flowers.
To make a simple syrup: 2 ½ cups water, 2 cups sugar. Put water and sugar in a
pot and heat until dissolved and liquid is clear. Let it cool then decant into a jar.
Store in the cupboard or refrigerator.
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. Chill well. Stir in
the spring water and serve over ice. Garnish with any of the herbs or borage