Just like its sister melons, watermelon and cantaloupe, honeydew makes an excellent agua-fresca-style cooler for hot summer days. Blend chunks of the sweet-and-clean-tasting fruit with a tarragon-infused syrup and fresh lemon juice and get ready to kick back and relax, ideally by the pool. 

Martha Stewart Living, July/August 2021

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Credit: Linda Xiao

Recipe Summary test

prep:
10 mins
total:
25 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small heatproof bowl, pour 1/2 cup boiling water over sugar and tarragon; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard tarragon.

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  • Add honeydew, lemon juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.

  • Serve over ice, garnished with a tarragon sprig, or refrigerate in an airtight container up to 3 days. If using gin, stir a shot (1-ounce) into each glass before serving.

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