Cantaloupe Basil Agua Fresca Recipes

CANTALOUPE-BASIL AGUA FRESCA

Cantaloupe-Basil Agua Fresca image

Provided by Bon Appétit Test Kitchen

Categories Non-Alcoholic Fruit Low Fat Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Melon Cantaloupe Basil Summer Healthy Low Cholesterol Vegan Lemon Juice Bon Appétit Drink

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

15 cups chopped cantaloupe (about two 3 1/2-pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Steps:

Working in batches, purée cantaloupe in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).
Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

CANTALOUPE AQUA FRESCA WITH BEET SWIRL

Cantaloupe Aqua Fresca with Beet Swirl image

Sold at Mexican street stands in large, clear barrels-the better to show off their festive colors-_agua frescas_, or "fresh waters," can be made with all kinds of fruits and herbs, the riper the better. Here, Feniger tops a traditional cantaloupe cooler with a decorative swirl of vivid beet purée. Roasting the beet heightens its sweetness and intensifies its color.

Provided by Susan Feniger

Yield Makes 12 drinks

Number Of Ingredients 5

Ingredients

1 small red beet (1/4 pound), scrubbed
1 (6-pound) ripe cantaloupe, peeled, seeded, and chopped (12 cups)
4 cups cold water, divided
1/4 cup fresh lime juice
1/4 to 1/3 cup plus 1 tablespoon sugar, divided

Steps:

Preheat oven to 425°F with rack in middle.
Wrap beet in foil and put in a small 4-sided sheet pan, then roast until tender when pierced with a knife, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
While beet roasts, purée cantaloupe, 3 cups water, lime juice, and 1/4 to 1/3 cup sugar (to taste) in 3 to 4 batches in a blender until very smooth, about 1 minute per batch. Chill agua fresca until cold, about 2 hours.
Peel and chop beet, then purée with remaining cup water and remaining tablespoon sugar in cleaned blender until smooth. Chill beet purée until cold, about 2 hours.
To serve, pour agua fresca over ice in tall glasses, then dollop 1 Tbsp beet purée on top of each drink, swirling it decoratively with a spoon.

CANTALOUPE AGUA FRESCA

Cantaloupe Agua Fresca image

I found this recipe in a Texas Highways cookbook. My family has always made agua fresca de melon, but never with limes.

Provided by bernrome

Categories Beverages

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cantaloupe (about 4 cups)
4 mexican limes, juice of
1/4 cup sugar
water

Steps:

Peel, seed, and coarsely chop melon.
Place 2 cups melon in a blender, add enough water to cover melon, and blend well. Strain, reserving liquid.
Place liquid in a 2-qt pitcher and discard solids.
Repeat procedure with remaining cantaloupe.
Add lime juice and sugar to pitcher and stir well. Serve over ice.

Nutrition Facts : Calories 104.8, Fat 0.3, SaturatedFat 0.1, Sodium 22.8, Carbohydrate 27, Fiber 1.4, Sugar 24, Protein 1.3

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