Place cantaloupe, water, and sugar in a blender; process until smooth, about 1 minute. This will have to be made in batches depending on the size of your blender.
Pour through a fine wire-mesh strainer into a pitcher or decanter and discard solids.
Adjust the sugar to your liking.
Pour 1 cup of agua fresca over ice with 1 to 2 ounces tequila.
Stir and garnish drinks with a lime slice and mint sprig.
Hibiscus-Cinnamon Agua (Agua de Jamaica con Canela):
Bring 2 cups water to a boil in a pot. Add the cinnamon sticks and cover tightly with a lid. Remove from the heat and steep for 1 hour or until cool.
Add hibiscus flowers and let tint water for 30 minutes.
Strain hibiscus-cinnamon agua into a pitcher or decanter and discard cinnamon and flowers.
Dilute with 6 cups of water and add sugar. Adjust the sugar to your liking.
Pour 1 cup of agua over ice with 1 to 2 ounces tequila.
Stir and garnish drinks with a lime slice and mint sprig.