Adapted by Farmer Dave’s from Bon Appetit
- flesh from one chopped cantaloupe
- 1/4 cup fresh lemon juice (or more, to taste)
- 1/4 cup cup loosely packed fresh basil leaves
- 1 cup cold water or seltzer
- Ice, for serving
Working in batches if needed, purée cantaloupe in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher.
Add lemon juice, basil, and 1 cup cold water or seltzer to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.