• ½ English cucumber, sliced
  • ½ honeydew melon (about 2½ -3 cups thin slices of melon)(WITH the juice)
  • 6-8 cups water
  • sugar to taste, optional


  1. Scoop the seeds out of the melon. Cut wedges of melon and use a vegetable peeler to to get long strips of melon. Do this over a bowl, so you can save all the juices that will drip off when you are cutting into the melon.
  2. Place the melon strips, with the juice into a pitcher.
  3. Add the slices of cucumber.
  4. Pour in the water.
  5. Add sugar to taste, if you want to make it sweet.
  6. Serve immediately or store in the refrigerator up to 24 hours.

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