Cantaloupe Lime Cooler Food

MELON LIME COOLER

Steps:

• Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
• Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.

CANTALOUPE LIME COOLER

Steps:

• 1. In a small bowl, combine hot water with agave nectar. Stir until agave nectar is dissolved in the water. Cool the mixture.
• 2. In a blender, place cantaloupe, lime juice, and the water and agave nectar mixture. Liquify.
• 3. Pour cantaloupe puree through a fine sieve into a large bowl. Reserve liquid; discard solids. Cool.
• 4. Garnish the drink with fresh cantaloupe, if desired, and serve.
• 5. Note: Be sure to taste the cantaloupe first. If it's very sweet, reduce the amount of water and agave nectar mixture. Add water to a drink, if desired.

CANTALOUPE COOLER

Steps:

• Place all ingredients in the order listed in a blender. Cover and process until smooth. Pour into chilled glasses; serve immediately.

CANTALOUPE WITH HONEY AND LIME

Steps:

• Using a sharp knife, slice a peeled and seeded melon as thinly as possible. Mound slices on four serving plates, dividing evenly.
• Drizzle melon with honey, and then sprinkle with the zest and juice. Serve immediately.

LIME COOLERS

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

RUM WATERMELON COOLERS

Steps:

• In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
• In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
• The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.

MEXICAN FRUIT COOLER

Steps:

• In a blender combine all ingredients and blend on high speed until completely smooth. Pour cooler through a fine sieve into a glass pitcher. Chill cooler and stir before serving.

CANTALOUPE-LIME SMOOTHIE

Steps:

• From lime, grate 1/2 t. peel and squeeze 2 T. juice.
• In blender, combine lime peel, lime juice, cantaloupe, peach, honey, and ice and blend until mixture is smooth and frothy. Pour into 1 tall glass.

MELON-LIME COOLER

Steps:

• Place melon cubes in a single layer on a baking sheet. Cover and freeze 30 minutes or until firm. Position knife blade in food processor bowl. Add frozen melon, sherbet, and lime juice. Process until smooth. Pour into glasses. Garnish with strawberries, if desired. Serve immediately.