Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. If you’re not using the cantaloupe for something else, cut it into cubes to float in each serving. This recipe was shared with us by Fany Gerson, who sweetens her version of this traditional Mexican horchata with honey and vanilla.
- Seeds from 1 medium cantaloupe (about 1/2 cup)
- 1⁄4 tsp. vanilla extract
- Pinch of salt
- Honey, to taste
- In a blender, grind the melon seeds with 2 cups of water until as smooth as possible. Pour mixture through a strainer into a large pitcher. Return the seed bits left on the strainer to the blender and mix with 2 more cups water, vanilla, salt, and honey, to taste. Strain this mixture into the pitcher as well. Stir well, and add more honey to taste if desired. Serve chilled over ice.