Serves: 4 to 6 (or more if you add alcohol)
- 1 medium to large ripe cantaloupe
- 1 tiny pinch of salt
Peel the cantaloupe, cut it in half and remove seeds. Cut the cantaloupe into one-inch squares. Put the cantaloupe in a blender and blend until
liquid. Strain the liquid, reserving only the juice. The pulp can be put into cheesecloth and rung out to get the purest flavor from the fruit. Serve over ice in a plastic cup – perfect for poolside. Add your favorite alcohol, if desired.
From Brian Metzger, owner of Jax Kitchen and The Abbey