Cantaloupe seed horchata or horchata de semillas de melón, is a very simple, easy to make, deliciously refreshing summer drink. Cantaloupes are in season! Get one, eat it and do not discard the seeds. Instead, use them to make horchata.
There are many versions of horchata. This one uses water and seeds of cantaloupe melon. You can also make it with seeds of any melon, pumpkin or butternut. For a creamier version use almond milk, and add any kind of spice you like. For the summer version I used Madagascar Bourbon vanilla extract and a pinch of cinnamon.
Ingredients:
- seeds and seed membranes of 1 cantaloupe
- 1 quart (about 1 liter) purified water
- 1/2 tsp raw vanilla extract
- pinch ground organic cinnamon (optional)
- a drop of liquid stevia
- Toss seeds into a bowl of you blender, add half of the water and blend until the seeds are crushed.
- Pour the mixture into a jar or another large vessel through a sieve or a nut milk bag and squeeze out as much liquid as you can.
- Return the crushed seeds into a blender, add the remaining water and cinnamon, and blend again. Sieve off the mixture again, and toss the crushed seeds into a compost bin.
- Add the vanilla and a drop of stevia to the horchata, and stir well.
- Pour out the horchata into chilled tumblers, add ice cubes if you want to, and enjoy in good company!
Tip: To sweeten your horchata you can also use raw honey, agave syrup, or softened Medjool dates, but do not over do it. Keep in mind that sweet drinks are not the greatest thirst quenchers. Add freshly pressed lemon juice for an even more refreshing taste.
In radiant health, passionately raw - Dominique
Dominique Allmon©2022