Melon juice

melon juice 2_cookingflip


honeydew melon or cantaloupe
sugar (to taste)


  1. Shred the melon into strips (I cut the melon into two, scoop out the seeds, shred the meat with an ordinary fork, and then scoop out the shredded bits).  Make sure to capture the juice into a jug.
  2. Add chilled water and sugar to taste.


(You can also pour this into moulds to make ice lollies.)

melon juice 1_cookingflip

7 responses to “Melon juice

  1. Pingback: Melon juice (again!) | Cooking Filipino in the UK·

    • Hhm, I will try it next time and ‘will let you know (or you can try it and let me know 🙂 ). The reason I sometimes go for refined, white sugar (not the healthiest, I know) is because it doesn’t mask flavours (same reason back home why we don’t use muscovado or demerara sugar–even though they’re cheaper–in our brewed coffee).

      One thing I’m certain about the melon juice though–we sometimes add milk to it, but it must have been chilled already, and consumed right away. Otherwise, when milk is added before chilling, the cordial becomes bitter.

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