- 10 cups chopped cantaloupe (about 3 pounds rindless fruit)
- 1/4 cup fresh lemon juice
- 1/4 cup lightly packed fresh basil, finely chopped
- 2/3 cup cold water
- Ice, for serving
Working in batches, purée the cantaloupe in a blender until smooth. Pour into a large bowl and let stand for 10 minutes.
Skim the foam from the surface and strain the juice through a fine-mesh sieve, preferably lined with cheesecloth, into a pitcher. Stir in the lemon juice, basil, and water. Let sit at room temperature for at least 1 hour and up to 8 hours.
Fill glasses with ice and divvy the agua fresca among them.
Variation: Watermelon and Grapefruit
Substitute 9 cups chopped, seeded watermelon (about 2 1/2 pounds rindless fruit) for the cantaloupe, 1/2 cup plus 2 tablespoons fresh grapefruit juice for the lemon juice, and omit the basil and water. Blend, skim, strain, and serve immediately over ice.