Spicy Honeydew and Coconut Water Agua Fresca

[Photograph: Autumn Giles]

The cooling flavors of the melon and coconut get a little kick from homemade chile de arbol simple syrup in this agua fresca.

Note: Use a colander lined with a double layer of cheesecloth to strain the honeydew. That way, you can easily pick up the cheesecloth and squeeze out any remaining liquid.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Spicy Honeydew and Coconut Water Agua Fresca

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 3 cups
Active time:20 minutes
Total time:30 minutes
Special equipment:colander, cheesecloth, blender
This recipe appears in: 3 Coconut Drinks to Make at Home

Ingredients

  • For the Chile de Arbol Simple Syrup:
  • 5 dried chiles de arbol
  • 1 cup water
  • 1 cup sugar
  • For the Agua Fresca:
  • 2 pounds whole honeydew melon, cubed to make about 5 cups
  • 1 cup coconut water
  • 1 tablespoon chile de arbol simple syrup
  • 1 tablespoon fresh lime juice from 1 lime
  • Fresh melon for garnish (optional)

Procedures

  1. 1

    For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container.

  2. 2

    For the Agua Fresca: Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice.

  3. 3

    Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool. Serve garnished with additional fresh melon if desired.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: