Ingredients
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1 1/2 lbs fresh cantaloupe, divided
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1 1/2 lbs fresh honeydew, divided
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2 cups water, divided
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2 cups seltzer water, chilled, divided
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Ice, to serve
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Mint sprigs, to garnish
Steps
1
Use a 1-inch melon baller or small ice cream scoop to scoop melon balls from about 4–6 oz. of each melon, aiming for about 1½ cups balls per melon. Arrange melon balls in a single layer on a parchment‑lined baking sheet and freeze until firm, 1–2 hours. Transfer to a sealed container or bag and keep frozen until ready to serve.
2
Remove rinds and seeds from remaining melon flesh. Cut into 1-inch cubes. (For each melon, you should have roughly 3–3½ cups cubed fruit left to blend.)
3
To a large blender, add cantaloupe cubes, 1 cup water, 2 tbsp lime juice, and 2 tbsp honey. Blend until smooth. Strain mixture through a fine-mesh sieve into a pitcher, pressing down on solids to extract as much liquid as possible. Discard solids. Repeat process with honeydew cubes and remaining 1 cup water, 2 tbsp lime juice, and 2 tbsp honey. Strain mixture through a fine-mesh sieve into a second pitcher, pressing down on solids, and discard solids.
4
Refrigerate both pitchers until cold, about 1 hour. When ready to serve, add 1 cup seltzer water into each pitcher. Serve over ice and garnish glasses with frozen melon balls and mint sprigs.
