When I was a kid, my parents would often take my older sisters, brother, and I back to their small hometown in California’s Central Valley. Think cotton fields, dust, unbelievable heat, drive-in movie theaters, strawberry soda, and the smell of alfalfa everywhere. One of my uncles, whom I’ll call Floyd Owens, was a real character. Think bolo tie, cowboy boots and hat, thin lips, Texas accent, and a major leg-puller of small, gullible children. He used to call me “Melon-eye”, which now sounds to me like an exotic Hawaiian cocktail, but at the time was one of those mildly annoying things about Uncle Floyd (when you’re twelve, “Melon-eye” just doesn’t sound cool somehow).
As I mentioned in my last post, my market had a sale on galia melons. I got to thinking about aguas frescas and how much I love them. Then the Craving started, and I knew it would have to be satisfied. Hence, I bring you, The Melon-Eye. Improvise as you wish. Methinks it cries out for vodka, but you probably have better ideas (which you naturally should let me know about).
- Select a galia melon. I typically push in the bottom gently with my thumb and smell it. If it smells like melon and my thumb can push in just a bit, it’s ripe.
- Cut up the melon, discarding the seeds and peel.
- Place the melon pieces into a blender or food processor, pulsing until blended.
- Strain through a colander or sieve.
- Add agave syrup to taste. I use 1-2 T per glass.
- Add ice and serve.
Like I said, this just screams cocktail! and next time I make it, I’ll probably add some vodka and maybe a sugar or salted rim. I mean, it is summer after all, and one must make the most of it.