A quick note about the melons, if it isn’t too late – don’t throw away the seeds. Grinding them up in drinks like liquados is a traditional Mexican technique. The seeds become a thickener. This recipe was adapted from one published in Gourmet in 2008.
Ingredients:
1 large ripe melon 1 tablespoon sugar, or to taste 1 tablespoon fresh lemon juice, or to taste Garnish: small mint leaves
Preparation:
Cut melon in half and scoop seeds and enough juicy flesh from center to measure 3/4 cup. Purée in a blender with sugar and lemon juice until seeds are almost completely ground and mixture is creamy, about 2 minutes. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Meanwhile, cut melon into 6 wedges and remove skin. Cut each wedge into thin slices and serve drizzled with coulis. Garnish with mint if you wish.