Aqua Fresca

(from Stearns Farm Newsletter, July 20 2008)

Melons and cucumbers are distant relatives, and their cooling powers are even more potent in combination.  Adapted from Local Flavors by Deborah Madison.

1 cup water

1 cup sugar

2 cups ripe cantelope cut in chunks

1 small cucumber, peeled and chopped

zest and juice of 1/2-1 lime

scant handful of mint, chopped

1 cup water or more to taste

whole sprigs of mint for garnish

To make simple syrup, combine water and sugar in a pot and heat slowly until sugar dissolves and liquid is completely clear.  Refrigerate until eneded.  Using a blender or food processor, process melon and cucumber briefly to a coarse puree.  Pour melon mixture into a large pitcher and add lime zest, juice, and chopped mint.  Stir in water and sweeten to taste with simple syrup.  Chill well.  Taste and add more water, lime juice, or simple syrup if needed.  Serve over ice, garnished with additional mint.  Variations:  Replace cantelope with all cucumber or try honeydew or watermelon.  Replace mint with lemon verbene, pineapple sage, or borage flowers.  2-3 servings.