Horchata de melón
Electus

Best recipe review

Strange, but true

4/5

Sounds very odd, but Diana Kennedy's recipes are normally very good.

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Servings:Serves 1
Calories per serving:21
Ready in:5 minutes
Prep. time:5 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:12th April 2013

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


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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