Ingredients:

• About 1/2 of a Medium Watermelon
• Cold Water, enough to make 2 liters
• White Sugar, to taste
• Ice Cubes, optional

Directions:

Remove the rind and cube the watermelon. (To make things easier, you can use seedless watermelon and skip the straining step later.)

Fill a blender with cubed watermelon and about a cup of cold water.

Blend until smooth and seeds are broken up into smaller pieces.

Pour the purée through a sieve set over a large pitcher. Stir the purée being strained to help separate the seed fragments.

Discard the seed fragments, and repeat the blending and straining steps for the remaining watermelon. Add enough cold water to the pitcher to make two liters. Be sure to sample the water before adding sugar to taste, and stir well to dissolve.

Cover and refrigerate until well-chilled, or serve immediately on ice.

Recipe Posted by Lindsay

Ingredients:

• 1 Cantaloupe Melon
• Cold Water, enough to make 2 quarts
• 1/4 Cup-1/2 Cup Sugar, or to taste
• Ice Cubes, optional

Directions:

Wash and dry cantaloupe, then cut in half.

Remove the seeds using a large spoon. I prefer to blend the seeds along with the fruit when preparing this water, so you can transfer them directly to a blender. However, their use is optional. You may choose to discard them.

Cut the melon halves into slices, and then cut away and discard the rinds.

Cut the slices into cubes.

Add the cubed melon to the blender. Pour in about 1 cup of cold water, which will aid in the blending process.

Blend until smooth. If using the seeds, make sure they are well-blended as well.

Pour about 1 quart of cold water into a large pitcher. Place a medium-sized sieve over the opening.

Strain the melon pureé by gradually pouring it into the sieve.

Towards the end, you may need to stir the pureé in the sieve in order to separate the remaining liquid from the solids. Discard anything remaining in the mesh.

Stir the water and melon mixture to combine. If needed, add additional cold water to make 2 quarts total. Depending on the sweetness of the cantaloupe, you might just add a few tablespoons of sugar. Be sure to sample the fresh water in order to determine the best amount of sugar to add. It also depends on personal taste, although remember that cantaloupe water should be refreshing, thirst-quenching, and not too sweet. Stir well to make sure that the sugar completely dissolves.

Cover and refrigerate until well chilled. As an alternative, you may wish to reduce the amount of water and add some ice cubes for an instantly cool drink.

Enjoy!

Recipe Posted by Lindsay

• 4 Cups strawberries, cored and sliced
• 1/2 Cup White Sugar, or to taste
• 7-8 Cups Cold Water
• 8 Fresh Mint Sprigs (optional)
• 1 Lime, cut into 8 wedges (optional)

Directions:

Dissolve sugar in 4 cups of water. Stir to dissolve completely.

Combine the strawberries and the sugar water mixture in a blender, and puree until smooth.

Pour the mixture through a wire mesh strainer set over a large pitcher. Discard the seeds and pulp.

Add the remaining 3-4 cups cold water to the pureed strawberries and mix well. Refrigerate until well chilled or pour over ice and serve immediately.

Garnish with lime slices and mint leaves.

Recipe Posted by Lindsay