This refreshing, fruity summer drink is one kind of horchata, whose name is derived from the Valencian word for barley. In Spain, where the drink is still enjoyed today, horchata is made with tigernuts, but in Mexico the recipe was revised in a few ways. The most common type is made from ground, uncooked rice and sometimes also includes ground almonds. The rice and almonds lend to the drink the consistency of a milkshake.

A typical variation uses the seeds, flesh, and pulp of cantaloupe, giving the drink a fruity flavor while preserving its characteristic thickness. This version also originated in Spain, but did not catch on in Mexico until cantaloupe was more readily available. Some people who find the rice-almond kind of horchata somewhat bland may be pleasantly surprised by the mellow fruitiness of horchata made with cantaloupe.

In my version, I used melon but kept the almonds to thicken the drink even more. The added nuts make for a smoothie-like drink perfect for an early summer evening.

Make sure you find a ripe melon. You should be able to smell its sweet aroma even before you take off the rind. If the smell is there, the taste will be there, too.

Depending on how much you can count on your blender to grind the seeds and almonds finely, straining may take some patience. If you have trouble, try straining through a wide-mesh sieve first and then through a finer one. Don't worry, though--it's a simple recipe!


Recipe

1 ripe cantaloupe
2 tablespoons almond slivers
Juice of 2 limes
3 tablespoons sugar (or to taste)
2 cups water
Lime slices, for garnish

Halve cantaloupe and remove seeds, pulp and flesh with spoon and put in blender jar.

Toast almonds in a dry skillet over medium heat until they release aroma, 2 to 3 minutes. Add to blender jar along with lime juice, sugar and water. Puree until smooth. May need to puree in 2 batches depending on size of blender.

Chill 30 minutes or longer, strain and serve over ice. Garnish with a slice of lime.

Menu Planning

Since this beverage has Spanish roots, you can use it in a menu that incorporates both Spanish and Mexican flavors. Melon horchata makes a perfect party cooler if you are serving, say, New World tapas. Mushrooms, squid, and chorizo can be found in Spanish and Mexican cuisines, though in different versions. Tomatoes and potatoes, both of which originated in the New World, have been put to good use in the Spanish kitchen. And don’t forget about chocolate!