Cantaloupe Aqua Fresca with Beet Swirl

Name: Cantaloupe Aqua Fresca with Beet Swirl
Cook time: 25 min
Total time: 3 1/2 hr (includes chilling)
Yield: Makes 12 drinks
Ingredients: 1 small red beet (1/4 pound), scrubbed; 1 (6-pound) ripe cantaloupe, peeled, seeded, and chopped (12 cups); 4 cups cold water, divided; 1/4 cup fresh lime juice; 1/4 to 1/3 cup plus 1 tablespoon sugar, divided

By Susan Feniger and Kajsa Alger

September 22, 2009

Cantaloupe Aqua Fresca with Beet SwirlJohn Kernick

Sold at Mexican street stands in large, clear barrels—the better to show off their festive colors—agua frescas, or "fresh waters," can be made with all kinds of fruits and herbs, the riper the better. Here, Feniger tops a traditional cantaloupe cooler with a decorative swirl of vivid beet purée. Roasting the beet heightens its sweetness and intensifies its color.

Cooks' note:

Agua fresca and beet purée can be made 1 day ahead and chilled separately.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.