This weekend has been a scorcher in Marin County! I stumbled upon this recipe courtesy of Mountain Feed Farm and Supply in Felton, CA (they are an amazing supplier of goods for gardening, gifts, beekeeping, fermenting and all kinds of wonderful things (definitely check out if you are in the area!). So this morning’s Farmers Market outing was focused on cooling fruits and vegetables so that I can make this mighty refresher!
“…The way she tells it in My New Roots: Inspired Plant-Based Recipes for Every Season, author Sarah Britton stumbled upon this recipe through a fortuitous slip of the tongue. In trying to say “lemonade”, she instead said “melonade”…and it got her thinking. What a delicious sounding idea! Thank goodness for happy accidents.
You can play with variations of extra lime juice, honey, other fruit…but none of these variations were as good as the original. The only addition that made any sense was a splash of tequila, at a certain time of day...Use a light, floral honey, for best results.
As for melons, we love the amazing Piel de Sapo melons, available locally from Happy Boy Farms, or the Charentais melon, with its incredible perfumed flesh. Any cantaloupe, honeydew, or watermelon will do, though the green color pairs nicely with the touch of mint….”
What I found similar to the Charentais melon that was readily available in our area is the Canary melon. Next month when it’s in season, I’m going to try a Crane melon, known for it’s thin skin and sweetness..the Crane Melon Barn is located in Santa Rosa, CA.
Before the day heats up, let’s get to mixing this Mint Melonade!
What you will need:
2 1/2 cups roughly chopped ripe melon
1 1/2 tablespoons freshly squeezed lime juice
2 teaspoons maple syrup or honey
10-20 mint leaves, plus more for garnish, if desired
Sparkling mineral water
Blender
Let’s do this!
Prepare the melon by slicing the rind from the flesh, and chop the melon into rough 1.5-2” cubes.
Put the chopped melon in a blender, and add the lime juice and honey. Blend on high speed until smooth and frothy.
Add the mint leaves, and pulse just to chop.
Fill a glass 2/3 full of ice, and pour in the melon mixture to near the top
Top with sparkling water and stir.
Garnish with mint leaves, if desired. Spike it if you like it.
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