Prep 10 mins
Cook 0 mins
This is the Runner-Up recipe for 1992 in the San Francisco Chronicle, by Jacqueline Higuera McMahan.
- Puree half of the fruit in a blender with 1 cup of the water.
- Pour into a clear pitcher.
- Add the remaining fruit and water to the blender, along with the sugar and lime juice; puree.
- Combine with the juice in the pitcher.
- Stir in the reserved seeds.
- Refrigerate until chilled.
- Serve over ice in clear glasses; garnish with lime.
This was very nice and very refreshing. My kids LOVED it but I found it a bit too sweet and would probably add only one tablespoon of sugar next time. A much healthier alternative to cordial or long-life packaged fruit juice.
Yummy! I used less water and sugar and more lime in mine. Very fresh tasting!
A HUGE success! To tell the truth, I didn't expect such a wonderful fruity depth of flavor. It is astonishingly refreshing. Perhaps just a little sweet for my taste. Next time I will reduce the sugar a bit and increase the lime juice. It has my highest recommendation! The layering effect after chilling for several hours was interesting too.