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Epicurious
Gourmet

Cantaloupe Aqua Fresca with Beet Swirl

By Susan Feniger and Kajsa Alger
Image may contain Plant Fruit and Food
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.

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