A beautiful licuado from Mexico guaranteed to quench the summertime heat. From The Border Cookbook as published in our local paper. Cook time is chilling time.
- Whirl melon in blender in batches, adding mint leaves to one of the batches.
- Pour puree into large pitcher, stir in sparkling water and add sugar to taste (perfectly ripened melon should not require any).
- Chill at least one hour.
- Pour over ice in tall glasses and garnish with mint sprig.