Cantaloupe Horchata
The unusual thing about many Mexican fruit drinks is that the seeds are included; they’re blended, so you don’t realize this until you watch them being made, but this is the reason for their wonderfully intense flavors. This procedure works well for cantaloupe, honeydew, watermelon, or other melon.
Recipe information
Yield
makes 4 or more servings
Ingredients
1 very ripe cantaloupe, 2 pounds or more
About 1/4 cup fresh lime juice, to taste
About 1/4 cup sugar, to taste
Preparation
Step 1
Cut the cantaloupe in half; scoop the flesh, seeds, and liquid into a blender. Add a couple tablespoons each of lime juice and sugar, along with 2 cups water. Blend until very smooth, adding a little more water if necessary.
Step 2
Taste and add more lime juice or sugar if you like. Serve immediately, over ice, or refrigerate for up to a couple of hours before serving.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
