Spicy Honeydew and Coconut Water Agua Fresca

Special equipment 

colander, cheesecloth, blender

Ingredients

serves makes 3 cups, active time 20 minutes, total time 30 minutes

• For the Chile de Arbol Simple Syrup:
• 5 dried chiles de arbol
• 1 cup water
• 1 cup sugar
•  
• For the Agua Fresca:
• 2 pounds whole honeydew melon, cubed to make about 5 cups
• 1 cup coconut water
• 1 tablespoon chile de arbol simple syrup
• 1 tablespoon fresh lime juice from 1 lime
• Fresh melon for garnish (optional)

Procedures

1. For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container.
   
2. For the Agua Fresca: Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice.
   
3. Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool. Serve garnished with additional fresh melon if desired.