Inspired by chef Mike Arnold at Viking Cooking School with my own twist :) Enjoy!
1 melon such as crenshaw or honeydew (peeled and cored)
2 cucumbers (peeled and cored)
1/4 cup sugar
2-3 sprigs of fresh mint
Peel, core and slice into chunks 1 melon and 2 large cucumbers. I used a crenshaw melon because it came in my CSA box from Avalon Acres. If you have a juicer, run cucumbers and melon through juicer and collect juice in pitcher. If not, run melon and cucumbers through a blender and strain out the juice leaving behind the pulp of the fruit.