Start by washing the melon thoroughly under running water to remove dirt from the skin. Then, dry it out and place it on a cutting board.

Using a sharp knife, carefully slice the cantaloupe in half lengthwise and scoop the seeds from the center using a spoon. Don’t throw the seeds away; you can actually make another popular drink with them: cantaloupe horchata.

Take one of the halves and cut it into 2-3 slices. Take one of the slices and carefully, with the knife, separate the skin from the flesh. Repeat until you have removed the skin from all slices.

Cut the flesh into chunks and place it in the blender (keep some if you want to garnish your glasses). Add the sugar and 2-3 cups of the water. Depending on the size of your blender, you may need to do this in two batches.

Blend at high speed until you achieve a smooth consistency.

One note about sweetening this agua fresca: The sweetener we use enhances the natural sweetness of the cantaloupe, so I suggest trying the melon before blending. A little sugar can go a long way if the fresh cantaloupe is unbelievably sweet; I usually cut the sugar in half and adjust it at the end if needed. If the melon is less sweet, I use the whole amount.

You can also use other sweeteners like honey, agave syrup, simple syrup, and monk fruit. Adjust the amount based on your taste preference.

Transfer the mixture to a pitcher, pour the rest of the water, and stir.

Chilling this delicious drink will further enhance its thirst-quenching abilities. I recommend refrigerating it for at least an hour. If you wish to serve it immediately, place a few ice cubes in the glasses and pour.

When it's time to serve it, stir the cantaloupe agua fresca again to ensure the ingredients are well combined, as the melon pulp tends to float and pour into glasses filled with ice for an extra refreshing touch.

Garnish with a mint sprig or a piece of cantaloupe on the rim (if you reserved a few).