Cantaloupe Aqua Fresca With Beet Swirl

• 1 small red beet (1/4 pound), scrubbed
• 1 (6-pound) ripe cantaloupe, peeled, seeded, and chopped (12 cups)
• 4 cups cold water, divided
• 1/4 cup fresh lime juice
• 1/4 to 1/3 cup plus 1 tablespoon sugar, divided

1. Preheat oven to 425u0b0F with rack in middle.
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. 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. until cold, about 2 hours.
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. To serve, pour
7. over ice in tall glasses, then dollop 1 Tbsp beet puree on top of each drink, swirling it decoratively with a spoon.

red beet, cantaloupe, cold water, lime juice, sugar

Taken from www.epicurious.com/recipes/food/views/cantaloupe-aqua-fresca-with-beet-swirl-355516 (may not work)