The Puuuurfect Cinco De Mayo Drink

Something happened this last weekend. 

Cinco de Mayo. 

And we ate like it was your grandmother's last Thanksgiving dinner. 

We had three types of tacos, all sorts of various toppings, roasted corn salad, fresh guac, Mexican chocolate cookies, and unspeakable amounts of cilantro-infested everything. 

This was one of my favorite parts of the evening, though, this, honeydew agua fresca. It might just be the very tastiest and most refreshing, cooling, soothing beverage to trickle down my throat yet.  The lime, honeydew, ice, raspberries.....ooohhhh, you are in for a treat, and I mean, a treat.

Plus, who knew blending an entire honeydew was so much fun.

Did I just write 'fun'? 

Boy, I gotta get out more. 

Please make immediately, okay? 

Okay.

Honeydew Agua Fresca

{Martha Stewart}

14 cups honeydew melon or cantaloupe (from a 5-pound melon)

1/3 cup superfine sugar

1/2 cup fresh lime juice (from 4 limes)

Ice

Raspberries for garnish (we used frozen, and I liked that- they kinda “slush-ized” the drink a bit)

Set a large fine-mesh sieve over a large pitcher or jug. In batches, in a food processor or blender, puree melon until smooth. Pour melon puree through sieve, pressing on solids with a rubber spatula (you should have about 4 cups juice).

In a small bowl, combine superfine sugar and fresh lime juice; stir until sugar dissolves. Add lime mixture and 4 cups water to melon juice and mix well. Adjust sweetness with more sugar if desired. (Mixture can be refrigerated, up to 2 days.) To serve, add plenty of ice and top with raspberries.