Mexican Cantaloupe Water Recipe 445

WATERMELON OR CANTALOUPE AGUA FRESCA

Steps:

• Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

CANTALOUPE-BASIL AGUA FRESCA

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.

AGUA DE MELON (CANTALOUPE JUICE)

Steps:

• Put the cantaloupe in a blender. Pour sweetened condensed milk and water over the cantaloupe; blend until smooth. Serve over ice.

AGUA FRESCA DE MELON (CANTALOUPE)

Steps:

• Peel the cantaloupe and remove the seeds using a spoon.
• Cut into large chunks.
• Optional, reserve a few slices of melon and cut into small cubes to garnish your drinks with.
• In a blender, blend half of the cantaloupe with 2 cups of the water, the lime juice (if using any) and half the sugar at high speed until smooth.
• Transfer the juice into a jar and repeat process with the other half of the cantaloupe.
• Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a chunk of cantaloupe, or a mint sprig, and serve.

CANTALOUPE-INFUSED WATER

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 COCONUT WATER

Steps:

• Divide the cantaloupe and torn mint leaves among the glasses and muddle well. Top off each glass evenly with coconut water and lime juice. Garnish with mint sprigs.

CANTALOUPE AGUA FRESCA

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.

COOL AND REFRESHING CANTALOUPE DRINK

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.

MEXICAN CANTALOUPE WATER RECIPE - (4.4/5)

Steps:

• For simple syrup, in a small saucepan, combine 1/2 cup of the water and the sugar. Cook over medium heat until mixture is boiling, stirring frequently. Cook until the sugar dissolves, stirring constantly. Cool completely. In a blender, combine half of the cantaloupe and half of the cantaloupe seeds. Add 4 cups of the remaining water. Cover and blend until smooth. Strain mixture through a fine-mesh sieve; discard solids. Repeat with the remaining cantaloupe, the remaining seeds, and the remaining 4 cups water. In a pitcher, combine strained cantaloupe mixture, the simple syrup, and the lime juice. Stir well. If desired, add halved lime slices and cantaloupe spears. Chill for at least 2 hours before serving. To serve, pour into glasses over ice, if desired. TIP: you can replace the simple syrup with 1/3 cup of light agave nectar if you prefer.