Horchata de melón
This unusual horchata recipe is from my Mexican cookery bible: The essential cuisines of Mexico ISBN 9780307587725 by Diana Kennedy.
Try it next time you have a cantaloupe melon, it uses the parts you would normally discard.
Adjust the quantities of sugar and lime to your personal taste
| Horchata de melón | |
|---|---|
 |
| Servings: | Serves 1 |
| Calories per serving: | 21 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
|
Best recipe reviewStrange, but true 4/5 Sounds very odd, but Diana Kennedy's recipes are normally very good. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- The seeds, pulp and juice scooped from the centre of a cantaloupe melon (the parts you would normally discard)
- 250 ml cold water
- 1.5 tablespoons granulated sugar
- 1.5 teaspoons freshly squeezed lime juice
Method
- Blend all ingredients in a food processor until really smooth
- Refrigerate for 1 hour
- Using a jelly bag or fine meshed strainer, strain and serve over ice cubes
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