Spicy Honeydew and Coconut Water Agua Fresca

Ingredients

• 1 tablespoon chili peppers 
• 5  chilies dried
• 1 cup coconut water 
• 2 pounds wedges honeydew melon whole cubed
• 1 tablespoon juice of lime fresh
• 1 cup sugar 
• 1 cup water 

Equipment

• bowl
• sauce pan
• blender
• colander
• cheesecloth

Directions

1. For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes.
2. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container.
3. Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander.
4. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice.
5. Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool.
6. Serve garnished with additional fresh melon if desired.