Melonia

• 6 one inch squares of aloe
• 2-3 tablespoons raw agave nectar, to taste, possibly more
• juice of 2 limes
• zest from half a lime
• @ 2 cups of bite-sized diced light melon such as Hami
• 6 sprigs of fresh spearmint, divided
• 6 sprigs of pineapple sage or comparable herb, divided
• 1 bottle of dry white wine, such as a riesling

1. To prepare the aloe slice about four one inch segments from a large aloe leaf. Cut off the green sides, top and bottom to reveal the clear gel in the center. See photo. Rinse off the sticky gel in cool water to make sure there is no yellow secretion on the gel. Place this in a blender with the lime juice, agave, and zest. If you have any reserve juice from the melon add this as well. Puree this combination. Then stir some of the wine and pour into a glass pitcher (or large glass pan). Pour in the rest of the wine.
2. Add the diced melon pieces to the glass pitcher. Taste this and add more agave if this is not sweet enough for you. Divide the herbal sprigs: Bruise half of the herbs and put them in the pitcher. Reserve the other half for garnish.
3. Cover and chill for half a day or overnight.
4. Pack mason-like jars with the melon pieces, dividing the amount among them. Remove the herbs at this point. Their flavors have already imbued the liquid. Dividing the amount equally, pour the liquid over the fruit in each jar. Seal up for travel, if needed; pack in ice to keep cool. If traveling, to pack up the herbs, wet a paper towel, then wring it out. Roll and wrap fresh herbs in the moist paper towel; seal in a jar or baggie.
5. To serve, open each jar and add sprigs of fresh herbs. Serve with spoons or toothpicks. Sip happily.

aloe, agave nectar, zest from, fresh spearmint, pineapple, white wine

Taken from food52.com/recipes/12662-melonia (may not work)