Here's a little drink from Mother Smith's World Famous North Carolina Kitchen to serve with the chef salad tonight. It's a summer-perfect cantaloupe cocktail (and don't let the name fool you, it's as free of booze as a Shirley Temple). Smooth, refreshing and with the lime, just the right touch of summer to be a delight.
Here's how to do it (and it's so easy a small kid can be put in charge):
What you need
1 ripe cantaloupe or other small melon (I mixed cantaloupe and honeydew here), diced(about 4 cups)
3 cups cold water
2 teaspoons freshly squeezed lime juice (about 1/2 lime)
2 teaspoons granulated sugar (I'm diabetic and use Stevia, about 1/2 tsp.)
Ice
Mix it up
Place the cantaloupe, 1 1/2 cups of the water, the lime juice, and masured sugar in a blender and blend on high speed until smooth, about 20 seconds.
If you're a real weenie, strain through a fine-mesh strainer set over a large pitcher or bowl, using a ladle or wooden spoon to press down on the solids. If you're me, you leave the pulp in. It's good.
Add the remaining 1 1/2 cups water and stir to combine (I prefer putting ice in and blending that, getting an Icee).
Taste and add additional sugar (or lime) as needed. Refrigerate until cold.
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