Fresh vine-ripened melons from the farmer’s market sit on my kitchen counter and stare at me. I’ve enjoyed their sweet deliciousness all summer long and can’t seem to get enough of them. My dilemma today involved finding a different way to showcase them, so here’s a recipe that is sure to quench your thirst on a hot day or be a big hit at your next summer brunch. If you prepare the fruit base ahead of time, it’s easy to have a melon spritzer any time of the day! This is the season when honeydews, cantaloupes, and watermelons shine, but make sure you don’t miss out on the sweet flavors of the Hannah, Ambrosia, and Galia melons! Don’t like melons? No problem – this recipe can be made with any kind of fresh fruit with only slight adjustments in the quantity of fruit.
Adapted from a Martha Stewart recipe
1/2 cup sugar or Splenda*
6-8 cups of cubed fresh melon
1 teaspoon fresh lemon juice
Pinch of coarse salt
Sparkling water or club soda
*Depending on the sweetness of your fruit, you may need to increase or decrease the amount of sugar.
1. Cut melon into cubes. Measure out about 6 cups and put in blender. Lay remaining cubes flat in a single layer in a container and freeze.
2. Create a syrup by putting sugar/Splenda and 1 cup water in a medium saucepan and bring mixture to a simmer over medium heat. Stir to completely dissolve the sugar/Splenda. Remove pan from heat and let it cool slightly.
2. Puree fruit, syrup, lemon juice, and salt in a blender. Depending on the volume of fruit, you may need to do this step in two batches.
3. Pour blended mixture through a fine sieve into a bowl. Stir contents in sieve if fruit puree is thick. Refrigerate collected pureed juice until cold (30 minutes minimum or up to 2 days maximum).
4. To serve, fill glass with ice, pour 1/2 cup of pureed juice into glass and top off with sparkling water. Stir to combine. Stick a decorative pick into a frozen melon cube and place it in the glass. Serve immediately.