I am usually not a big fruit eater (preferring veggies to fruit), but when summertime comes, I can’t help but crave all the beautiful and affordable produce available. I have been gorging on stone fruit (peaches, plums, and cherries), berries, and melons all season. When I found a recipe for a refreshing melon drink in Joanne Chang’s cookbook Flour, too, I couldn’t help but try it! Flour is on my long list of things to try in Cambridge/Boston. Joanne Chang is one of my favorite chefs, and I secretly want to be her (okay…maybe not so secretly). She studied applied mathematics and economics at Harvard, worked as a management consultant, and then quit her job to pursue a career in professional cooking. Not that I would ever leave my career in medicine, but I have to admit that sometimes I do daydream about a career in patisserie somewhere in France =). But who doesn’t?
This drink is non-alcoholic, but hey…not every Thursday can be a wild one. This beverage is super refreshing and easy to make. It just takes some canteloupe, a mint infused simple syrup, a lime, and a blender! Make it now or go to Flour to get some.
From Flour, too by Joanne Chang
Makes 6 cups cantaloupe puree (Enough for 6 drinks)
15 large sprigs fresh mint, leaves and stems roughly chopped
1 cup granulated sugar
Pinch of kosher salt
2 ripe cantaloupes
2 tbsp freshly squeezed lime juice
1 to 1 1/4 cups soda water for each drink
1. Combine mint, sugar, salt, and 1 cup water in a small saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat and let steep for as least 1 hour or overnight. Strain through a sieve and set aside.
2. Halve, seed, peel, and chop the cantaloupes. In a blender, puree cantaloupe for about 1 minute until smooth. Add the mint syrup and lime juice. Mix well to combine.
3. For each drink, put about 1 cup of cantaloupe puree into a tall glass. Add ice. Fill to the top with 1 cup soda water. Stir. Insert fun straw and drink up!
Note: The puree can be stored in an airtight container in the fridge for up to 2 days or in the freezer up to 3 months. Thaw the frozen puree in the fridge overnight.