With temperatures in the 90s and humidity high, crisp fall days still await. Cooling off is still very much a priority in our neck of the woods. This cantaloupe slushy is one way to savor the last of summer’s bounty at the Farmer’s market. It can easily be turned into a frozen margarita for a party by adding 1/4-1/2 cup of Tequila and putting on some Jimmy Buffet! The lime gives it a kick and sweetening with maple syrup a hint that fall is around the corner. Drink up!
6 cups of ripe cantaloupe chunks, frozen overnight on a flat surface tray
1 t lime zest plus more for serving
juice from 8 limes(2/3 cups approximately)
1/4 c honey, maple syrup or agave nectar
1 1/2 c cold water
Whisk together the honey or maple syrup, lime juice and zest in a small bowl. Put all ingredients in the blender and purée until thick and smooth. If using tequila, reduce water by the same volume and add to the contents before blending. Divide in 4 glasses and serve immediately with a slice of lime, some extra lime zest sprinkled on top and if desired, a sprig of flowering basil as shown here.
This yields a very pretty pale orange drink. I served ours on a hand embroidered tablecloth by my talented friend Millie in Canada, with a botanical motif in gold and turquoise. In a turquoise pitcher vase I assembled a late summer flower and herb bouquet of phlox paniculata transplanted from my childhood garden, flowering cinnamon basil and some flowering chives, for a spicy aromatic and cheerful kitchen bouquet. Cheers!