Whenever I use canteloupe to make paletas de melón or agua de melón, I like to save the seeds to make this drink. It’s quite tasty, and something about it makes me feel energetic.

　　

Ingredients

makes about 9 cups

　　8 cups water

　　1/2 cup sugar

　　5 ounces dried cantaloupe seeds, about 1 cup (see page 104)

　　1/2 cup plus 1 1/2 tablespoons blanched almonds

　　1 tablespoon lime zest

　　

Step 1

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.

　　

Step 2

Put the cantaloupe seeds and almonds in a food processor or spice grinder and process until completely pulverized, with a flour like texture. Stir the ground seeds and lime zest into the water.

　　

Step 3

Refrigerate for at least 4 hours or overnight. Stir, then strain into a pitcher through a sieve or colander lined with cheese-cloth. Strain again, this time pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Serve over ice.

　　

Step 4

To make the dried cantaloupe seeds, cut a cantaloupe 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 cantaloupe flesh to make an agua fresca. Just blend it with water and sweeten to taste.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.