Step 1

Using a large knife, cut cantaloupe in half from stem to stem. With a spoon, remove and discard seeds.

Step 2

To Shred Flesh Using Fork-and-Spoon Method: Hold one half of the cantaloupe in one hand with the stem end on top; grasp fork with the other hand. Starting at the top, insert fork tines 1/4 inch deep into cantaloupe flesh and drag vertically to the bottom. Using a spoon, scoop out scored flesh and transfer to a 2-quart pitcher. Repeat until all of the orange flesh has been shredded (do not shred the green flesh; it is bitter), then repeat with remaining half. You should have 2 cups of shredded flesh and juice.

Step 3

To Shred Flesh Using Coconut Grater: Hold one half of the cantaloupe in one hand with the stem end on top; grasp coconut grater with your other hand. Starting at the top, scrape grater vertically across cantaloupe flesh to the bottom. Transfer shredded flesh to a 2-quart pitcher. Repeat until all of the orange flesh has been shredded (do not shred the green flesh; it is bitter), then repeat with remaining half. You should have 2 cups of shredded flesh and juice.

Step 4

Stir sugar and water into shredded cantaloupe until sugar is dissolved. Cover and chill in refrigerator for at least 8 hours.

Step 5

To serve, pour the chilled cantaloupe juice over ice (making sure that some shredded cantaloupe ends up in the glass). If desired, add a spoon and straw. Top with a splash of milk or milk substitute, if desired.