March is supposed to be the beginning of autumn in Australia. At 36°C (97°F) today it feels more like the height of summer than onset of fall. Anyways, days like these call for a refreshing glass of ice cold melon drink?
Yes, I did say melon drink. More specifically, a drink made from rockmelon (cantaloupe). I am not really sure if other cultures do this but certainly in the Philippines rockmelon is more popular consumed as a beverage rather than eaten as a fruit. Its popularity I believe stems not only from its refreshing quality but also the absolute simplicity of how it’s made.
Some might think it inconceivable to add water and sugar to a perfectly good fruit. I would not dare do it to pricier melon varieties (a pair of Yubari melons in Japan sold for ¥2.5 million)…actually, I would just to find out if there is a difference. But rockmelon is fairly inexpensive and has enough natural flavour to stand its own.
Here’s how I do it:
Rockmelon Drink
Half a rockmelon grated (using a melon grater, Philippine made)
1 cup brown sugar (adjust this to your liking)
1 litre of water (and this too)
Ice, lots of it
1. Combine all the ingredients together.
2. Pour and drink!
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5 comments:
This is one of my most favorite fruit drinks because canteloupe/rockmelon is easier to find here than buko or calamansi or dalandal - heck, pretty much any tropical fruit! Melons are best here in late spring and summer so I may have to wait for a good, sweet one. Thanks for a great reminder!
i miss calamansi... i've got a small shrub at home but i've harvested only a couple of fruits in the 5+ years i've had this plant...not to worry, in July we'll be in Manila!
not only as a drink, but I tremendously enjoy it as "ice candy" so unlike their ice pops here that use food color instead of real flavor.
Yes, ice candy... it's the Philippine equivalent of "Girl Scout Cookies"...at least in my household... hehehehe... we used to go house to house and sell them for extra pocket money...
i tried this just now and it is extremely delicious and refreshing. thanks for the recipe edwin.
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