1 aloe vera leaf, about 1/2 lb (225 g)

1 honeydew, peeled, seeded and cubed (see note)

2 cups (500 ml) water

1/4 cup (60 ml) lemon juice

2 tbsp (30 ml) agave syrup

On a work surface, cut off and discard the ends of the aloe vera leaf. With a knife, remove the leaf’s green skin and any yellow sap that seeps out and discard. You will need 1/2 cup (125 ml) of the transparent gel from the inside of the leaf.

In a blender, in two batches, purée all the ingredients until smooth. Pass through a fine sieve (or line a sieve with cheesecloth), pressing down with the back of a ladle to extract as much juice as possible. Discard the fruit pulp. Skim the white froth from the surface of the juice.

Serve over ice.

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