Cantaloupe Aqua Fresca With Beet Swirl

1. 1

   Preheat oven to 425u00b0F with rack in middle.

2. 2

   Wrap beet in foil and put in a small 4-sided sheet pan, then roast until tender when pierced with a knife, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.

3. 3

   While beet roasts, puree cantaloupe, 3 cups water, lime juice, and 1/4 to 1/3 cup sugar (to taste) in 3 to 4 batches in a blender until very smooth, about 1 minute per batch. Chill

4. 4

   until cold, about 2 hours.

5. 5

   Peel and chop beet, then puree with remaining cup water and remaining tablespoon sugar in cleaned blender until smooth. Chill beet puree until cold, about 2 hours.

6. 6

   To serve, pour

7. 7

   over ice in tall glasses, then dollop 1 Tbsp beet puree on top of each drink, swirling it decoratively with a spoon.

* Per serving · 4 servings · Values may vary.