3 cups cantaloupe diced with seeds (seeds are edible and packed with nutrients!)
6 cups water
½ cup sugar (or to taste)
¼ cup fresh mint or basil minced (optional)
- Blend cantaloupe, sugar, and 3 cups water on medium setting for 60 seconds.
- Strain through a fine-mesh sieve into large pitcher. You may need to agitate the mixture to let the concentrate through, avoid pushing through the pulp to keep juice light in consistency. Discard pulp.
- Stir in remaining 3 cups water and fresh mint or basil.
- Chill and serve over ice. Garnish with fresh mint or basil leaves.
- Quick tip when making this agua fresca: I like to add in the minced mint or basil at the end so that the agua de melón maintains its light peach color. Mint and basil are not traditionally used much in Mexican cooking, but they can enhance the flavors of many recipes, like this one!