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Cantaloupe Ginger Cooler

Serves 3


    Cantaloupe Ginger Cooler

    Frosty and refreshing, this is the perfect sipper to relax with. For those who wish to imbibe, an ounce of bourbon added to each drink turns this easy mocktail into a decadent cocktail.


    Cantaloupe Ginger Cooler


    • 1 cantaloupe, peeled, seeded, and cut into chunks
    • 1/2 cup (125 mL) fresh orange juice
    • 1/4 cup (60 mL) fresh lime juice
    • 1 1/2 tsp (7 mL) finely grated ginger
    • 2 cups (500 mL) ice cubes
    • 1/4 cup (60 mL) packed mint leaves, plus extra sprigs for garnish
    • Lime slices, optional



    In blender, place cantaloupe chunks, orange juice, lime juice, ginger, and ice. Add mint and blitz briefly to chop leaves. Blend until smooth. Divide among serving glasses and garnish with lime wheels and mint sprigs, if desired.

    Tip: For a frostier cooler, try freezing cantaloupe chunks overnight before making the recipe.



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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.