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Cantaloupe water

August 22, 2011

I recently inherited a large and very ripe cantaloupe. Without a prosciutto slice in sight I had only one other idea (beside sorbet) on how to use all of this sweet ripe fruit. Make cantaloupe water aka Agua fresca.

The steps are beyond simple. They go like this: Chop, Blend, Pour.

But I must add that a step in between the blend and pour is strain. I omitted this step. Why you ask. I suppose I don’t mind the tiny shards of fruit flesh floating in my glass. If  you do mind fruit debris, then I suggest pouring the puree (in batches) over a fine mesh strainer lined with cheesecloth. This will yield a very clear fruit water and you will be happy.

Add as much, or as little water as you like. For a medium size cantaloupe I probably used about 2 1/2 cups of water. Some like to add sugar to sweeten (if the fruit is not sweet, but preferable to use ripe and sweet fruit) but I prefer a more clean and simpler taste that isn’t muted by sugar. I’ve also twice now added a few sprigs of mint and a dash of cayenne pepper for heat.

I’d like to say this is perfect on a warm summer day, and partly this is true. The warm part being everywhere else in the country beside San Francisco. Though it’s still perfect on a summer day, this is my ode to summer (the 65 degrees one).

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