This melon agua fresca or agua de melon is one of my favorite Mexican agua frescas next to the agua de jamaica. Cantaloupe calories are very low, and it is naturally sweet, so this agua fresca is easy to make, nourishing, and always refreshing.
It is fantastic to have on its own or with Mexican food.
About Aguas Frescas
You can make Mexican agua frescas from many different fruits; there is no exact recipe to make them, and they will always turn out well. You can make them with watermelon, strawberry, lemon, papaya (affiliate link), tamarind, etc., and the recipe will always be the same, water, fruit, and sugar.
Take this recipe as a guide and adapt it to your and families taste.
How to make agua de melon
First, find a ripe melon (cantaloupe) and peel it. Don’t throw away the seeds; save them. The seeds give flavor to melon water. When all the melon is peeled, put it in the blender with sugar and water.
When blended, pass the agua de melon through a fine strainer. At this point, I put it in a jar and tasted it. If it lacks sugar or water, I’ll adjust it.
Tips and tricks for the best melon agua fresca
- Ripe fruit. The number one rule for making good agua fresca is that the fruit is ripe. The better the fruit, the better the agua fresca will be.
- Lemon. If you want to make it a little more refreshing you can add a little lime or lemon juice.
- Vanilla. A dash of vanilla extract makes this water delicious and with a dessert-like taste.
- Horchata. I know it sounds weird, but in Mexico, the paletería, la Michoacana, makes this combination of agua fresca and it’s delicious. Half a cup of horchata agua fresca and half a cup of agua de melon.
- Mint. You can use mint leaves to decorate or you can blend a few mint leaves as I did in the mint melon paletas.
Agua fresca recipes that you may like:
Melon agua fresca
Equipment
- blender
- strainer
Ingredients
- 1 ripe melon peeled
- ½ cup cane sugar
- 5 cups water
Instructions
- Cut the melon in half and peel completely. Save the seeds.
- Put the peeled melon, sugar, water and seeds in the blender jar. Blend until everything is fully integrated.
- Pour into a fine strainer, taste and adjust if necessary. Serve with ice and mint leaves.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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