Summer Cantaloupe Seed Beverage Recipes

SUMMER CANTALOUPE SLUSH (طالبی پالوده)

Steps:

• Remove seeds from cantaloupe.
• slice cantaloupe into sections and cut out the cantaloupe from the rind.
• Cut peeled cantaloupe into large chunks and throw into blender.
• Add sugar and ice to blender.
• Blend until fully combined.
• Serve and enjoy!

SUMMER - CANTALOUPE SEED BEVERAGE

Steps:

• 1. In a blender, grind the melon seeds with 2 cups of water until as smooth as possible, then pour the mixture through a strainer into a large pitcher.
• 2. Put the seed bits back into the blender and mix with the last 2 cups water, vanilla, salt and honey, to your preference.
• 3. Now strain this mixture into a pitcher, stir well, add more honey if necessary.
• 4. Put beverage in fridge to chill. When ready serve over ice and enjoy.

CANTALOUPE-MELON GRANITA COCKTAIL DRINK

Steps:

• Slice the cantaloupe in half, then in quarters. Remove the seeds with a spoon. Before discarding the seeds, pass them through a sieve while pouring half a cup of cold water over it. Save this melon water to add to the cocktail mixture.
• Using a grater (or a fork) grate the cantaloupe into strips.
• Place the cantaloupe strips in a food processor or blender. Add the water mixed with the cantaloupe flavors from the seeds, the honey, lemon juice, sea salt, freshly cracked black pepper and Strega. Process or blend for a minute or two till smooth and looks like sherbet.
• Store cantaloupe mixture in a plastic container. Cover and freeze overnight or a few days.
• To serve: use an ice cream scooper and scoop frozen granita. Serve in ice cream cups or cocktail glasses. Serve right away.
• About the book: "Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks and More" by Maria Del Mar Sacasa and Photography by Tara Striano are available starting the end of April 2015, where most books are sold, at QuirkBooks.com, on Amazon or at my Amazon affiliate tab 'Shop For It' here on the blog. From my Shop For It tab, the prices are the same for you, but a small percentage from the sale goes to sustain the recipes and ingredients for this blog.Click here for Shop For It.
• Disclosure: I was not paid to review this cookbook but will be glad to endorse it to bartender novices like me or experts who want to try something refreshingly new with their beverages.
• Ingredient notes: the original recipe used 16 ounces of Strega, the Italian liqueur for this recipe (about 2 ounces per 1/2 cup serving according to the author). I preferred to use a lesser amount for our beverage. I have also used white wine in similar amounts, as substitute.
• Where to buy a grater: the melon grater I used (see photo above) can be purchased on online sources at Amazon. For my readers' convenience, my Shop For It tab leads you to my Amazon affiliates page. Click on the search box for what you wish to purchase. Click here on Shop For It.
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POPPY SEED SUMMER SALAD

Steps:

• Place cantaloupe and cucumbers in a colander; set a plate on top. Place a heavy object such as a large can of food on top of plate to squeeze out excess liquid from cantaloupe and cucumbers, tossing about every 30 minutes, 2 to 3 hours.
• Transfer cantaloupe and cucumbers to a large bowl; add onion, celery, poppy seed dressing, and red wine vinegar. Toss to coat. Stir in poppy seeds.