Aguita de Melon

It’s Much More Than Just an Agua Fresca
15 min
8–10
easy

Mexican staple

There are two kinds of people: those who like their agua fresca thin and refreshing, and those who like it thick and almost smoothie-like. I’m somewhere in the middle. A trick used throughout Latin America is blending some of the melon seeds into the agua fresca for body and texture. I like to soften them first in a simple syrup, which gives the drink a naturally luscious consistency without making it heavy. Agua fresca may be one of the simplest drinks to make, but a few small techniques can make all the difference. Here are some of my favorite tips for getting the most flavor, texture, and refreshment out of every pitcher.

* For a slightly thicker, more luxurious melon agua fresca, blend in some of the melon seeds, then strain before serving.

* Sweeten with simple syrup instead of granulated sugar. Equal parts sugar and water dissolved together distribute sweetness more evenly and often allow you to use less sweetener overall.

* Infuse your simple syrup with flavor. Fresh mint, basil, thyme, rosemary, ginger, or jalapeño can add an extra layer of complexity.

* If your agua fresca is too frothy, strain it or refrigerate it for 20 to 30 minutes, then skim off the foam before serving.

* Sugar isn’t your only option. Agave, honey, maple syrup, or your preferred sweetener all work beautifully. Or skip the sweetener altogether if your fruit is naturally sweet.

* Taste before adding water. Some fruits release more liquid than others, so adjust as needed to achieve the texture you like.

* A pinch of salt can brighten fruit flavors and make an agua fresca taste even more refreshing.

* Fresh citrus juice added at the end can wake up the entire drink and balance sweetness.

* For a beautiful glass rim, brush the edge with agave or fresh lemon juice, then dip into pica mica, chile-lime seasoning, or your favorite chile powder.

* Every agua fresca makes an excellent cocktail base. Add tequila, mezcal, rum, vodka, or sparkling wine for an easy summer drink.

* Agua fresca is best served very cold. Chill both the drink and the glasses for the most refreshing experience.

Preparation

Ingredients

  • 1 cantaloupe, seeded and diced, seeds and pulp reserved
  • 1 cup water
  • ¾ cup sugar
  • ½ bunch fresh mint
  • 6 cups water, plus more as needed
  • Matriarca Agave, for rimming glasses
  • Matriarca Pica Maica
  • Ice

Instructions

  1. Combine the melon seeds and reserved pulp, 1 cup water, sugar, and mint in a saucepan. Bring to a boil, then reduce the heat and simmer for a few minutes. Turn off the heat and allow the mixture to cool until just warm to the touch.
  2. Add the diced cantaloupe to a blender along with 6 cups water and the cooled syrup mixture. Blend until completely smooth.
  3. Strain the mixture into a large pitcher, pressing firmly on the solids to extract as much liquid as possible. The grainy bits of seed and pulp will remain in the strainer. If desired, allow the foam to rise to the surface and skim some off. I usually just stir it back in for a juicier, more flavorful agua fresca.
  4. To serve, brush the rim of each glass with Matriarca Agave and coat with Matriarca Pica Maica. Fill the glasses with ice, pour in the agua fresca, garnish with fresh mint, and serve immediately.

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