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