We have been eating a lot of Mexican food lately, which has meant I've been experimenting with fruity margaritas. This one from the latest issue of Cooking Light looked especially tasty -- cubes of cantaloupe are pureed and strained, and then combined with the usual suspects for a margarita: lime, tequila, and orange liqueur. I found a fun blood orange liqueur, but you can use whatever you have on hand (Cooking Light recommends Grand Marnier, which I'm sure is delicious in this recipe, but is too pricey for me). The result is a really tasty drink -- definitely one of those that does not taste too boozy, so it's good you have to mix it yourself so you know how much you're drinking! Yum!
Cantaloupe Margarita (adapted from Cooking Light)
2 cups cubed cantaloupe
1/4 cup freshly squeezed lime juice
2-1/2 ounces tequila
1/2 ounce orange liqueur
1/2 ounce simple syrup
2 mint leaves
Purée the cantaloupe in a blender or food processor until smooth. Strain through a fine mesh strainer to yield about 6 ounces (3/4 cup). Combine everything but the mint in a cocktail shaker and shake until cold. Strain into two glasses over ice and garnish with the mint leaf.