Cantaloupe-Basil Agua Fresca

From the kitchen of Carly

Bright cantaloupe juice mingles with fresh basil and sharp lemon in this cooling agua fresca. Strain the melon twice for silky clarity, then let basil infuse the juice for an herbal depth that tastes like summer in a glass.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 115 cups chopped cantaloupe (about two 3 1/2-pound melons)
  • 13/4 cup fresh lemon juice
  • 13/4 cup loosely packed fresh basil leaves

Instructions

  1. Working in batches, purée cantaloupe in a blender until smooth.

  2. Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

  3. Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.