3c fresh melon or cantaloupe, coarsely chopped
6c water, more or less
½ c sugar (or more) or 1/3 to ½ c agave nectar (a cactus syrup sweetener – no dissolving
required and highly recommended!)
¼ c fresh lime juice, or more to taste
Rum (if desired)
Working in batches if necessary, add the melon and a little over half of the water to blender and puree the melon thoroughly. Strain through a sieve, if desired, into a very large or two smaller pitchers. (I skip this step – if you do strain it use a strainer that is not too fine or it will take forever to flow through) Add water to make the puree thin enough to pour if necessary. Add ½ c sugar and lime juice and stir until sugar is dissolved or agave nectar is well distributed. Taste and adjust sugar or lime juice as needed. Serve ice cold.
NOTE: Alternately you could dissolve the sugar in hot water and let it cool, and then add
that to the puree, thus facilitating its incorporation.
Notes and Instructions
Adapted from e‐book “The Beauty of Salvadoran Cuisine”
Fresh fruit drinks or “frescos” are extremely popular throughout Central America and this can be a nice starter to offer guests as they arrive, spiked or not, your choice! Couldn’t be easier! Really any fruit would be good, such as pineapple or mango, but you may have to adjust the amount of water a bit. Enjoy!!