Good to meet everyone at Grand Army Plaza on Saturday, and welcome to the blog site of Purple Kale Kitchenworks.  Matthew and I were happy to have repeat passersby, who sampled last week’s rhubarb lemonade and stopped by for a taste of this week’s drink, and, of course, a chat.  Nice to see you again.

As promised, the recipe for Good and Green Juice, as I can best scale it down:

Greenmarket Good and Green Juice

1 large, really ripe honeydew melon (about 3 pounds), seeded
2 small cucumbers (about 1 pound total), peeled
1/2 cup lime juice (about 12 limes)

Cut melon and cucumber flesh into 1-inch pieces. Puree each separately.
Pour melon juice into large pitcher. Strain cucumber juice into same pitcher. Add lime juice.

Meanwhile, make mint simple syrup:
3/4 cup water
3/4 cup sugar
1 bunch mint, stems and all

In small, heavy saucepan, add water, then sugar; stir. Cook on medium high heat, just until sugar dissolves. Remove from heat and steep mint in syrup for 30 minutes, or until it tastes as you like. In any case, once cool, remove mint and combine syrup–just one cup at first–with the cucumber, melon, and lime–and then add only to taste. The sweeter the melon, the less syrup you’ll want. And you’ll have syrup left over, regardless: think mint juleps, ice tea, lemonade, milkshakes….

At this point, the juice will be nectar-like and rather assertive. Add:

cold water, about 1 cup, or to taste.
Pour over ice.

Yield: about 8 servings.