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Mexican Cantaloupe Cooler

Serves: Makes about 1½ quarts

Ingredients:

  • 2 quarts seeded cantaloupe chunks (from about 4 pounds unpeeled)
  • ¼ cup fresh lime juice, or more to taste
  • 2 tablespoons superfine sugar, or more to taste
  • Pinch of salt
  • 1 cup water
  • 6 lime slices


Procedures:

You can use any sweet melon for this summer thirst quencher, but cantaloupes and watermelons produce particularly appetizing hues. In taquerias, these refreshing coolers, known as aguas frescas, are often displayed in big glass jars to show off their gemlike colors. Put your cooler in your prettiest clear pitcher and serve it with lamb burgers (page 266), pork tacos (page 278), or any warm-weather meal. It’s a wholesome alternative to soda. To make a more adult beverage, add a splash of tequila or rum to your glass.

Put the melon, lime juice, sugar, salt, and water in a blender, in two batches if necessary, and puree until smooth. Taste and adjust with more sugar or lime if needed, and adjust the thickness with water.

Cover and chill thoroughly. Serve in tall glasses over ice and garnish with a lime slice.

by Sur La Table & Andrews McMeel Publishing, Eating Local

 
 
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