Name: Cantaloupe and Fresno Chile Spritzer
Total time: PLACEHOLDER
Ingredients: 2 cups 1-inch cantaloupe pieces; ½ Fresno chile , stemmed, seeded, and chopped; 3 cups seltzer , chilled

Yield

Serves 4

Ingredients

2 cups 1-inch cantaloupe pieces

½ Fresno chile, stemmed, seeded, and chopped

3 cups seltzer, chilled

Test Kitchen Techniques

Ingredients

2 cups 1-inch cantaloupe pieces

½ Fresno chile, stemmed, seeded, and chopped

3 cups seltzer, chilled

Test Kitchen Techniques

Ingredients

2 cups 1-inch cantaloupe pieces

½ Fresno chile, stemmed, seeded, and chopped

3 cups seltzer, chilled

Test Kitchen Techniques

Why This Recipe Works

When testing powerful ingredient pairings, we explored mint and melon, which made for a nice flavor combination, but ultimately the pureed mint turned brown and unappetizing looking. Spice and fruit are a proven twosome, so we began to explore Aleppo pepper, cayenne, and Fresno chiles. In the end, we preferred the subtle heat and fresh spiciness of the Fresno. When processed, the cantaloupe created a frothy and colorful puree and the chile deepened the color to a rich orange. When trying different levels of spice, we landed on ½ chile (seeded) for a result that was pleasantly spicy but not painful. Straining the blend before stirring it into seltzer worked to filter out the bits of pepper skin for a smooth drink.

Instructions

Process cantaloupe and chile in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Strain mixture through fine-mesh strainer into pitcher. (Puree can also be stored in airtight container in refrigerator for up to 2 days; transfer puree to pitcher before proceeding.)

Just before serving, gently stir seltzer into puree until combined. Pour into ice-filled glasses. (You can also make a single portion by combining ¼ cup puree and ¾ cup seltzer in glass before adding ice.)