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 review Strange, but true 4/5 Sounds very odd, but Diana Kennedy's recipes are normally very good. NonLoggedInUser

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

1. Blend all ingredients in a food processor until really smooth
2. Refrigerate for 1 hour
3. Using a jelly bag or fine meshed strainer, strain and serve over ice cubes

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