Step 1

Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).

Step 2

To a blender, add the honeydew, water, sugar and lime juice. Pulse until completely smooth and pureed. Pour the mixture into the strainer, allowing it to drain. Feel free to help it along by stirring it with a whisk. Give it a taste and add any more sugar, if needed. Transfer it to pitcher and place in the fridge to chill.

Step 3

Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).

Step 4

To a blender, add the cubed watermelon and water. Pulse until pureed and very smooth. Give it a taste; adjust the sugar accordingly. If it's at the beginning of the summer, you may need to add a bit of sugar, toward the end of the season, the watermelons will be super sweet and will need none at all.

Step 5

Pour the mixture through a strainer and into a pitcher, pressing the watermelon pulp with the back of a spoon to release any excess juices. Transfer to the fridge to chill for at least 1 hour.

Step 6

Place a medium-fine mesh strainer into a large bowl. You most likely will need to do this in batches (I have a pretty big blender and had to do it in batches).

Step 7

To a blender, add the cantaloupe flesh, its seeds, water, sugar and lime juice. Pulse until completely smooth and pureed. Pour the mixture into the strainer, allowing it to drain. Feel free to help it along by stirring it with a whisk. Give it a taste and add any more sugar, if needed. Transfer it to pitcher and place in the fridge to chill.