With honeydew melon, mint, basil, aloe and lemongrass syrup — not to mention tequila — this recipe from Jules Aron's "Zen and Tonic" is about as refreshing as it gets on a warm afternoon.
- 1 honeydew melon, peeled, quartered, seeded and divided
- 1⁄2 cup lemongrass syrup (recipe below)
- 1 cup aloe water
- 1⁄4 cup packed fresh mint
- 1⁄4 cup fresh basil
- 1⁄2 cup fresh lime juice
- 2 cups tequila
Cut three of the melon quarters into 1-inch chunks. Purée in a food processor until smooth. Strain the purée through a cheesecloth-lined sieve, and discard the solids. (You should have about 4 cups.) Using a 1-inch melon baller, scoop balls from remaining melon quarter, and reserve.
Combine the melon purée, syrup, aloe water, mint, basil, and lime juice in a pitcher and refrigerate until cold, about 30 minutes. Add the tequila and ice to a pitcher, and divide among six to eight glasses. Garnish each with melon balls, mint sprigs, and lime wedges, and serve immediately.
To make lemongrass syrup:
- 1 cup water
- 1 cup honey
- 2 lemongrass stalks, sliced
Combine the water, honey, and lemongrass in a small saucepan. Simmer over medium heat for 10 minutes, until the honey is dissolved. Remove from the heat and let cool to room temperature. Strain into a clean jar, cover, and keep refrigerated for up to 2 weeks.