Horchata De Pepita De Melón Recipes
HORCHATA DE MELON
A refreshing South of the Border thirst quencher posted in response to a recipe request. From the Houston Chronicle. Chilling time not included in the prep time. Yield depends on quantity of melon used.
Provided by Molly53
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender and whirl until very smooth.
- Refrigerate for at least 1/2 hour (and up to 8 hours).
- When ready to serve, strain through a fine sieve and serve over ice cubes.
HORCHATA DE PEPITA DE MELóN
Steps:
- Combine the water with the sugar in a saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
- Put the cantaloupe seeds and almonds in a food processor or spice grinder and process until completely pulverized, with a flour like texture. Stir the ground seeds and lime zest into the water.
- Refrigerate for at least 4 hours or overnight. Stir, then strain into a pitcher through a sieve or colander lined with cheese-cloth. Strain again, this time pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Serve over ice.
- To make the dried cantaloupe seeds, cut a cantaloupe in half and scoop out the seeds. Rinse the seeds and drain them thoroughly, then spread them in a single layer and leave them out in the sun to dry for a full day. If you can't dry them outside, put them in the oven at the lowest temperature possible for 4 to 6 hours. Either way, stir them occasionally so they'll dry completely and evenly. You can use the cantaloupe flesh to make an agua fresca. Just blend it with water and sweeten to taste.
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