Its mellow, floral-sweet taste will quench anyone’s thirst on a hot day.
Directions
Using a large knife, cut cantaloupe in half from stem to stem. With a spoon, remove and discard seeds.Hold one half of the cantaloupe in one hand with the stem end on top; grasp fork with the other hand. Starting at the top, insert fork tines 1/4 inch deep into cantaloupe flesh and drag vertically to the bottom. Using a spoon, scoop out scored flesh and transfer to a 2-quart pitcher. Repeat until all of the orange flesh has been shredded , then repeat with remaining half.
Stir sugar and water into shredded cantaloupe until sugar is dissolved. Cover and chill in refrigerator for at least 8 hours. To serve, pour the chilled cantaloupe juice over ice . If desired, add a spoon and straw and/or top with a splash of milk or milk substitute.This recipe calls for a small cantaloupe, but if you have a large cantaloupe more than 3 pounds in weight, you can either use just a portion of the cantaloupe, or scale the recipe up to match the larger quantity.Rate This Recipe
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