Subj : Horchata de Pepita de Melon
To : All
From : Ben Collver
Date : Sat Feb 03 2024 10:55:37
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Horchata De Pepita De Melon (Canteloupe Seed Horchata)
Categories: Beverages, Mexican
Yield: 9 Cups
8 c Water
1/2 c Sugar
5 oz Canteloupe seeds (1 c);
-dried
1/2 c Blanched almonds; +1 1/2 tb
1 tb Lime zest
Combine the water with the sugar in a saucepan. Cook over medium-high
heat, stirring, until the mixture comes to a boil and the sugar has
dissolved. Let cool to room temperature.
Put the cantaloupe seeds and almonds in a foo dprocessor or a spice
grinder and process until completely pulverized, with a flourlike
texture. Stir the ground seeds and lime zest into the water.
Refrigerate for at least 4 hours or overnight. Stir, then strain into
a pitcher through a sieve or colander lined with cheesecloth. Strain
again, this time pressing the solids with the back of a wooden spoon
to extract as much liquid as possible. Serve over ice.
To Make The Dried Cantaloupe Seeds:
Cut a canteloupe in half and scoop out the seeds. Rinse the seeds and
drain them thoroughly, then spread them in a single layer and leave
them out in the sun to dry for a full day. If you can't dry them
outside, put them in the oven at the lowest temperature possible for
4 to 6 hours. Either way, stir them occasionally so they'll dry
completely and evenly. You can use the cnataloupe flesh to make an
agua fresca. Just blend it with water and sweeten to taste.
