The past three weeks have been a big blur as we were traveling on and off. Don’t get excited as I do not have exotic tales to tell you about. We didn’t (finally) hop a plane to Greece, instead it was all work. We did manage to sneak a couple days in Palm Springs, which was as lovely as always and definitely not long enough. Despite temperatures of 118+ I could have stayed lingering around the pool, sipping icy cold ones and visiting with our friends for … a couple more weeks.
Now we are home. And happy. We have a few local projects that will keep us busy for the rest of the month; but, after that we have a small break before it all starts up and will last the rest of 2012. I have to say, home is where the heart is; but, we are excited to be sleeping in our bed. Cooking at home. Seeing friends we feel are neglected on our part. And just enjoying us and our home.
In addition to all the little things we have missed, it is going to be wonderful to throw a lot of attention back into Chez Us. She has been neglected, so much so, that it was brought up by some friends in Palm Springs. They WANT some new stuff!!! So, Steven, this one is for you!!!
Summer Fest is all about melons this week. I am always kind of stumped when it comes to using melons beyond a couple salsa dishes I make, the token watermelon salad and prosciutto wrapped around a cantaloupe. So, I am really excited to see what my fellow food blogging friends come up with.
On the hot drive back from the dessert, I kept thinking about the refreshing fruit drinks that they sell along the cobbled streets in Sayulita. Oh, how I really wanted one, right then, right there. I love how an Agua Frescas instantly quenches my thirst, even after only the first sip. For those of you who are not familiar with Agua Fresca, it is translated as fresh water. This refreshing beverage is made with sweet fresh fruits, sugar and lime and is served over ice.
This deliciously, creamy Agua Fresca recipe is made with a homemade limeade base and lots of juicy cantaloupe. The tart lime and the sweet cantaloupe create a tangy and refreshing drink. Perfect for the last dog-days of summer.
Have you ever made Agua Fresca at home? Favorite flavor?
** Be sure to visit the Food Network Summer Fest bloggers to see what other fun recipes you can make with melon this season. Next week will be all about eggplant!
Jeanette’s Healthy Living: Watermelon-Mint Freeze
What’s Gaby Cooking: Melon and Prosciutto Salad
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Haute Apple Pie: Watermelon and Feta Salad
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles
Chez Us: Cantaloupe Lime Agua Fresca
Napa Farmhouse 1885: Mixed Melon Smoothie
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There’s More to Melon
Recipe: Cantaloupe Lime Agua Fresca
- 1 cup water
- 1 cup unrefined sugar
- 1 cup of fresh lime juice, about 7 limes
- zest from 2 limes
- 1 normal sized ripe cantaloupe, seeds and skin removed
To make the limeade:
- In a saucepan over medium-low heat, dissolve the sugar with the water.
- It will only take a couple minutes, be sure to keep an eye on it.
- Remove from the heat and let cool.
- Add the fresh lime juice and zest to the sugar water mixture, stir.
To make the Fresca:
- In a blender add the cantaloupe and give it a whirl until you creamy juice, about 1 minute.
- Add a little of the limeade, pulse until blended.
- Pour the cantaloupe mixture into a pitcher and gently stir in rest of the limeade.
- Serve over ice.