Father's Day


June 19, 2011
1 Ratings
  • Serves 4-6
Author Notes

...or Cooling melon with aloe, bathed in wine. For an alfresco drink, I have experimented with Hami melon and aloe in a cool white wine bath infused with mint and pineapple sage. Having recently made a wonderful blueberry and aloe lassi, I had a huge piece of aloe remaining. It offers both a thirst quenching dimension and an aid to digestion. This recipe makes a cooling summer drink you can pack up to enjoy outdoors, or just pour from a chilled pitcher anywhere. —Sagegreen

What You'll Need
  • 6 one inch squares of aloe
  • 2-3 tablespoons raw agave nectar, to taste, possibly more
  • juice of 2 limes
  • zest from half a lime
  • @ 2 cups of bite-sized diced light melon such as Hami
  • 6 sprigs of fresh spearmint, divided
  • 6 sprigs of pineapple sage or comparable herb, divided
  • 1 bottle of dry white wine, such as a riesling
  1. To prepare the aloe slice about four one inch segments from a large aloe leaf. Cut off the green sides, top and bottom to reveal the clear gel in the center. See photo. Rinse off the sticky gel in cool water to make sure there is no yellow secretion on the gel. Place this in a blender with the lime juice, agave, and zest. If you have any reserve juice from the melon add this as well. Puree this combination. Then stir some of the wine and pour into a glass pitcher (or large glass pan). Pour in the rest of the wine.
  2. Add the diced melon pieces to the glass pitcher. Taste this and add more agave if this is not sweet enough for you. Divide the herbal sprigs: Bruise half of the herbs and put them in the pitcher. Reserve the other half for garnish.
  3. Cover and chill for half a day or overnight.
  4. Pack mason-like jars with the melon pieces, dividing the amount among them. Remove the herbs at this point. Their flavors have already imbued the liquid. Dividing the amount equally, pour the liquid over the fruit in each jar. Seal up for travel, if needed; pack in ice to keep cool. If traveling, to pack up the herbs, wet a paper towel, then wring it out. Roll and wrap fresh herbs in the moist paper towel; seal in a jar or baggie.
  5. To serve, open each jar and add sprigs of fresh herbs. Serve with spoons or toothpicks. Sip happily.

See what other Food52ers are saying.

  • Droplet
  • wssmom
  • Sagegreen

6 Reviews

Droplet June 20, 2011
Another great idea from you, Sagegreen.
Sagegreen June 20, 2011
Thank you, Droplet.This is a such great theme this week. BTW I love your cat image! My cat barged into in my photo from dinner tonight which I might post tomorrow.
Droplet June 20, 2011
Thank you. He is the best well-behaved kitty there is.
Sagegreen June 21, 2011
My two are both little devils, but I love them dearly! Just posted my salad with Bear on the prowl.
wssmom June 19, 2011
This sounds lovely! My mom always had an aloe plant that she kept in the kitchen for burns, I never knew it was something to eat!
Sagegreen June 19, 2011
Thanks, wssmom. I think aloe is good for you inside and out! It is bitter, so some folks may not care for it straight up, but I love the twist this adds to the melon.