Cantaloupe Coconut Water Recipes
CANTALOUPE-INFUSED WATER
Provided by Food Network Kitchen
Categories beverage
Time 4h10m
Yield 2 quarts
Number Of Ingredients 0
Steps:
- Place 4 cups thinly sliced cantaloupe (about 1 1/4 pounds) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the cantaloupe to infuse. Stir well and strain, discarding the cantaloupe. For serving, add fresh cantaloupe slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
CANTALOUPE, MINT AND LEMON INFUSED WATER
Nothing beats fresh melon. You can also play around with this recipe and swap cantaloupe for honeydew or watermelon, or go ahead and use all three.
Provided by Taste of Home
Time 5m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.
Nutrition Facts :
COOL AND REFRESHING CANTALOUPE DRINK
This is a very refreshing drink my mother made for me a lot when I was a child. It may seem a little strange, but if you like cantaloupe, try it! Great on a hot summer day!
Provided by raracat
Categories Drinks
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Shred the cantaloupe into a large pitcher using a fork, making sure to catch all the juice and pulp. Stir in the sugar, mashing any large pieces of cantaloupe. Stir in the milk and water, adding enough to fill the pitcher. Serve cold.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 23.7 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 22.8 g
TIKI CANTALOUPE-COCONUT COCKTAIL
Fresh cantaloupe + coconut make for the perfect summer cocktail.
Provided by Claire Saffitz
Categories Bon Appétit Drinks Fruit Cocktail Cantaloupe Liqueur Tequila Coconut Summer Tropical Fruit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Slice a thin piece of rind off both ends of cantaloupe; cut in half crosswise and remove seeds. Scoop out flesh; set aside cantaloupe halves.
- Transfer half of flesh to a blender; reserve remaining flesh for another use. Add coconut milk, tequila, Midori, lime juice, agave nectar, and 1/2 cup ice to blender and blend until smooth.
- Divide cocktail between reserved melon halves and add ice to fill. Garnish with mint sprigs and lime wheels and serve each with 2 straws.
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