Homemade Soda Recipes: Honeydew Mint Seltzer
The following is an excerpt from Homemade Soda by Andrew Schloss (Storey, 2011). The excerpt is from Chapter 1: Sparkling Waters.
A ripe honeydew melon is hard to find. That’s because these melons do not ripen further after being harvested and do not travel well after ripening. Look for melons that have a creamy yellow (rather than pale green) cast to the skin and a pronounced honeydew aroma. If you can’t find a ripe specimen, you can substitute watermelon. Either way, this naturally sweet sparkling water is one of the most refreshing summer beverages imaginable.
enough for 4 servings
1/2 ripe honeydew, rind and seeds discarded, flesh coarsely chopped
2 dozen fresh mint leaves, finely chopped
Big pinch of sea salt
1. Mash the honeydew and mint leaves with a vegetable masher into a loose, wet purée. Set a strainer over a small bowl and scrape the purée into the strainer, so that it drains into the bowl below. Stir the purée gently as it strains to get as much liquid through as possible without forcing any solids into the strained liquid. Discard the solids, and stir the salt into the liquid.
2. The purée can be stored in the refrigerator for up to 2 days, but it is best to use it immediately.
To Mix with Seltzer:
1/2 cup honeydew juice
1 cup seltzer
1. Pour the juice into a tall glass. Add the seltzer and stir just until blended. Add ice and serve. Makes 1 serving.
Prepare the honeydew juice as described above, then carbonate with seltzer.
Honeydew Mint Julep
Add 1 ounce (2 tablespoons) vodka and 1 teaspoon honey to a glass of Honeydew Mint Seltzer.
Excerpted from Homemade Soda (c) by Andrew Schloss, used with permission from Storey Publishing.
More Recipes from Homemade Soda:
Monitor your histamine intake with these simple, healthy dishes that pack plenty of palate-pleasing flavor.
Hot Chamomile Milk Recipe
Use this recipe, which the author calls an “unbeatable mum-hug,” to soothe you when you’re not feeling your best.
Function, Flavor, and Fermentation
Restore your health and savor the flavor by fermenting fresh herbs and enjoying them later.