Melon Juice

"Next time you eat a cantaloupe or honeydew melon, don't throw out the seeds! Yes, the seeds make this awesome refreshing drink in the summer time. Easy, and hey, you were gonna toss them out anyway, try it, you will be surprised!"
 
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photo by MommyMakes photo by MommyMakes
photo by MommyMakes
Ready In:
3mins
Ingredients:
3
Serves:
6
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ingredients

  • 2 melon, seeds and pulp from (I don't recommend watermelon)
  • 3 cups water
  • 4 tablespoons sugar (to taste)
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directions

  • When you scoop out the seeds from your melons, add them to the blender with the pulp and all the gooey stuff with the three cups of water.
  • Blend it briefly, about 20 seconds to mix it up and keep it in the refrigerator overnight.
  • The next day, strain the juice, discarding the pulp and seed bits, and add sugar to taste, and serve cold over ice cubes, yummy!

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Reviews

  1. I love this stuff! Check out my recipe for Horchata.
     
  2. My family loves this juice. I added about 1 cup of melon into the mix just to make the juice more flavorful.
     
  3. I added a small piece of melon also.Tasted really good for some thing you would normaly trow out.
     
  4. This was good, it was refreshing and an excellent use of the "waste" from cutting up melons.
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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