Adapted by Farmer Dave’s from Bon Appetit


  • flesh from one chopped cantaloupe
  • 1/4 cup fresh lemon juice (or more, to taste)
  • 1/4 cup cup loosely packed fresh basil leaves
  • 1 cup cold water or seltzer
  • Ice, for serving


  • Working in batches if needed, purée cantaloupe in a blender until smooth.
  • Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher.
  • Add lemon juice, basil, and 1 cup cold water or seltzer to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.