Strawberry Cantaloupe Liquado

This recipe is from a restaurant in Ixtapa, Mexico.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  cups  ripe cantaloupe, cubed 1 inch
• 1  cup  ripe strawberry, sliced thin
• 1 3⁄4 cups low-fat milk
• 3  tablespoons honey
• 2  tablespoons fresh lime juice
•  ice (garnish)

Directions

1. In a blender, combine the fruit, milk, honey and lime juice. Blend, first on low then on a higher speed. Stop once or twice to scrap the sides down with a rubber spatula. Be sure the honey is incorporated.
2. The liquado can be served immediately but it would be better if it was covered and chilled for about 2 hours.
3. To serve, fill tall glasses about 3/4 full of ice. Pour liquado over the ice and serve immediately.