Melonade

This is whimsical and silly and it takes a little time to make, but what could be better on a really hot day than a glass of melonade? (My respect for anyone who can scoop out perfect spheres of melon grew exponentially after I purchased a melon baller for the first time and thought it would make for quick and flawless work right there on the spot. You may, like me, need to practice.) It turns out that melonade tastes like nothing I've had before and is quite refreshing, so the work really is worth it.

Melonade
(Makes one pitcher)

1 cantaloupe

1 honeydew

1 small watermelon

1/3 cup light agave

juice from one lime

juice from 4 lemons

1 cup of water

1 pinch of salt

Wash the melons and cut them in half using a large knife. First, remove any seeds by scraping them out with a spoon. Discard seeds. Next, use a melon baller to scoop out nice round spheres of melon; the flesh from the top of the half will be the firmest and easiest to scoop, but you sort of have to dig into it and then twist. Scoop as many os you can form one half of each melon. Place the melon balls in the freezer.

Cut the rest of the flesh from the melons so that you have about a cup of each. Place this pulp in the food processor and blend until smooth. Use a mesh strainer to strain the melon juice into a bowl; use a silicone spatula to press out all of the juice. To the strained melon, add the juice from the lime and lemons and the agave. Whisk this together and then add salt and water before whisking again. Place semi-frozen melon balls in pitcher and add juice and ice. Stir and serve over ice.