(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
flowers.