Agua de Melon
This agua de melon is made with just cantaloupe, water, and a touch of sugar. It’s a perfectly sweet and thirst-quenching way to stay hydrated, especially during the hot summer months. Plus, this recipe is ready in under 10 minutes!
If you’re a fan of fruity aguas frescas like agua de sandia, this agua de melon recipe is for you! Its minimal ingredients and straightforward preparation make it the perfect choice for a quick yet refreshing beverage.
Why I love this recipe
This agua de melon recipe is the ideal way to use up ripe cantaloupe or any melon! Combined with water and a touch of sugar, it’s sweet, floral, and tropical.
Ready in minutes, this beverage is ideal for hot days when you need a quick, cooling beverage. Seriously, all you need is a blender and a pitcher!
It’s great for families of any size looking for a healthy, hydrating option to replace sodas and juices. Plus, this recipe caters to a variety of dietary preferences, including vegan and gluten-free.
Ingredient notes
With only 2 ingredients (plus water), this agua de melon is incredibly budget-friendly. Find a full ingredient breakdown and suitable substitutes below!
Cantaloupe
Cantaloupe brings a sweet, floral, and slightly musky flavor. To get the most bang for your buck, choose a relatively heavy melon with yellow undertones.
Substitute: Honeydew can be used for a unique but equally fruity, tropical flavor. Adjust the sugar based on the sweetness of the melon.
Cane sugar
If you have a super ripe cantaloupe, you donโt even need any sweetener! Otherwise, I like to add a little cane sugar to sweeten this drink.
Substitute: An equal amount of agave is also a great option. For a sugar-free option, try stevia or monk fruit.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how easy it is to make agua de melon with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Assembly
Step 1
Wash the cantaloupe thoroughly under running water. Cut it in half, scoop out the seeds with a spoon, and remove the rind. Chop the flesh into smaller chunks.
Step 2
Place the cantaloupe chunks into a blender. Add 2 cups of water and the cane sugar. Blend on high until the mixture is completely smooth.
Starting with less water gives you more control over the consistency. After tasting, you can always add more water to thin the drink.
Step 3
Transfer the blended mixture to a large pitcher. Add the remaining 2 cups of water to the pitcher and stir well. Taste the agua fresca and adjust the sweetness by adding more sugar if necessary.
If the drink is too thick or too sweet for your taste, gradually add more water until you reach the desired flavor and consistency.
Step 4
Chill the agua de melon in the fridge for about an hour, or serve it immediately over ice. You can also add some cantaloupe cubes for a textural contrast. Happy drinking!
Expert tip
Since there are so few ingredients in this agua de melon, the ripeness of the cantaloupe is key. A perfectly ripe cantaloupe will make the blending process easier and the beverage naturally sweet, reducing the need for added sugars.
Gently press the blossom end of the cantaloupe. If it yields slightly, it’s likely ripe. A ripe cantaloupe will also have a well-defined, raised netting on its rind. The netting should be pronounced and feel slightly rough to the touch.
Smell the blossom end of the cantaloupe. A ripe cantaloupe will emit a sweet and slightly musky aroma. If there’s no scent, it may need more time to ripen. A fermented or sour smell suggests it’s past its prime.
Recipe tips
Use cold ingredients: Start with cold ingredients so that your agua de melon can be served chilled immediately after blending.
Strain the mixture: For an even smoother drink, strain the blended mixture to remove any pulp or seeds. This extra step is optional and based on personal preference.
Experiment with flavors: Add a splash of lime or lemon juice for a zesty contrast. Or, test out different fruit garnishes, like starfruit in this cucumber juice recipe.
Frequently asked questions
The flavor largely depends on the ripeness and sweetness of the cantaloupe. Try adding a bit more sugar or a splash of lime juice to enhance the flavor.
Yes, separation is natural due to the different densities of water and fruit pulp. Simply stir or shake it well before serving.
Substitute the sugar with a low-calorie sweetener of your choice, like stevia, monk fruit, or erythritol, adjusting the amount to your taste preference. You can also rely on the natural sweetness of the melon by choosing a particularly ripe one and omitting added sugars altogether.
Storing
Keeping an agua fresca pitcher in the fridge is always a good idea. Follow the tips below if you have leftovers.
Fridge
Freshly made agua de melon can be stored in the fridge for up to 2-3 days. To preserve the flavors best, use a glass pitcher or airtight container.
Freezer
For longer storage periods, you can freeze this agua de melon. Transfer it to a freezer-safe container and freeze it for up to a year. When youโre ready for more, thaw it overnight in the fridge and stir or blend it before serving again.
Watch how to make it
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Recipe
Quick Agua de Melon (Ready in 10 Minutes)
Equipment
- Knife & cutting board
- Large jar or pitcher
- Blender
Instructions
- Remove the seeds and rind from the cantaloupe. Cut into smaller chunks to make it easier on your blender.
- Add the cantaloupe, 2 cups of water, and ยผ cup cane sugar to a blender. Blend on high until smooth, then transfer to a large mason jar or pitcher.
- Add the rest of the water to the pitcher. Taste and adjust the sweetness or water to taste. If you prefer it to be sweeter, add more cane sugar. If you want it thinner, add more water.
- Transfer the agua de melon to your fridge to chill for a few hours, or serve it immediately over ice. Happy drinking!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.