Cantaloupe Horchata

 People who do know what horchata is often know it as its traditional, basic rice version, with milk and cinnamon.
What most people don't know is that you can also make fruit horchatas. In this case, there is no rice involved. What qualifies it with horchata status is that something unusual is added. Or, I should say, not removed. For cantaloupe horchata, everything--save the rind--is added. The fruit, the pulp, and the seeds. The seeds give it an odd, deep body that takes some time getting used to but is very impressive once you've come to terms with. I know I should be making this closer to summer, but I couldn't help it. A girl's gotta do what a girl's gotta do. If, um, I mean, if that means making horchata.

Cantaloupe Horchata
adapted from Mark Bittman's Best Recipes in the World
serves 4.

1 ripe cantaloupe
1/4 c. fresh lime juice (about 2 limes)
1/4 c. sugar (to taste)

Cut the cantaloupe in half and scoop everything–fruit, seeds, and pulp–into a blender. Add a couple tablespoons of lime juice and sugar and 2 cups of water. 
Blend until smooth (this could take a bit of time). Taste and adjust the lime juice and sugar. You can choose to strain the drink at this point if you want, then serve cold immediately or store in fridge.

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