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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: If using fruits with seeds, remove the seeds first; other fruits may
be combined in the blender, poured over ice and enjoyed. Some of the
most delicious frescos are made with mulberry, soursop, papaya and
starfruit, but they can also be made with peaches or strawberries -
or with home grown canteloupe. After pureeing, you can adjust the
sweetness to taste.
Peel and seed melon, chop coarsely. In blender, puree melon, water,
lime juice and sugar until frothy and smooth. Divide among 4 glasses,
adding ice if desired. Serve immediately.
SERVES: 4
SOURCE: Canadian Living, September 1993.
| Ingredients:
1 Canteloupe melon Cold water
2 Tablespoon(s) Sugar, instant dissolving; fruit/berry sugar -OR- icing sugar |
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