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Agua de Melón

Bricia Lopez, co-owner of Los Angeles’ James Beard-winning Guelaguetza restaurant and co-author of Oaxaca: Home Cooking from the Heart of Mexico, shares her simple secret to making this perfectly balanced agua de melón. “I like to blend sugar and water first so it fully dissolves, and taste for sweetness before adding any fruit. Makes the biggest difference,” she says.


  • 1 liter water
  • 1/3 cup sugar
  • half a cantaloupe chopped
  • 4 mint leaves
  • Tools:blender, large wire-mesh strainer, pitcher
  • Glass:goblet
  • Garnish:mint leaf


Combine the sugar and water in a blender. Blend and taste for sweetness. Add the chopped cantaloupe and mint, then blend and strain into a pitcher. To serve, pour into an ice-filled goblet and garnish with a mint leaf.

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