YIELD: ABOUT 1 3/4 CUPS
My husband still raves about the Fizzy Cantaloupe Agua Fresca he enjoyed in San Francisco’s Mission District over six years ago. I can’t eat a cantaloupe without hearing about that aguafresca, so I had to create one to rival his discovery from years before.
2 1/2 cups cubed cantaloupe
1 tablespoon agave syrup
2 teaspoons freshly squeezed lemon juice
In a food processor or blender, combine the cantaloupe, agave, and lime juice. Blend until all the cantaloupe is puréed, 1 to 2 minutes. Then, fit a bowl with a fine-mesh sieve, and pour the juice through the strainer to catch the pulp. Make sure to press the puréed fruit against the strainer to extract as much liquid as possible, and discard the pulp. Refrigerate the cantaloupe juice in a covered container for up to 3 days.
To make Fizzy Cantaloupe Agua Fresca: Fill a 10-ounce glass with 8 ounces (1 cup) cantaloupe juice. Top with seltzer, and serve.