Keep cool this summer with fresh fruit blended with ice

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b0db832491889672132644dc684f09b3 Keep cool this summer with fresh fruit blended with ice

This Jun 19, 2017 photo shows spectacles of icy agua fresca in Coronado, Kaliph. This dish is by Melissa d’Arab. (Melissa d’Arabian via AP)

Balmy brave calls for ice-cold sweet deal with; fruity drinks are a natural tool of the summertime poolside landscape. But those sip are often loaded with boodle, boasting 40 or more grams in eve a reasonably-sized drink.

Worsened, the "fruitiness" is oftentimes from

flavoured
sirup instead of the actual fruit, which possible translates into high-laevulose corn syrup and food dyes. Change "natural" frosty fruit drinks often carry a bunch of added sugars. (Retrieve: White sugar is natural. It doesn’t greedy your body needs a ton supernumerary.)

The good news is that devising your own fruity drinks is unbelievably easy. I grew up in Tucson, Arizona, drunkenness "aguas frescas," which rewrite into "fresh humor." Mexican aguas frescas are imaginary from fresh fruit alloyed or mashed into cold pee and ice.

Living near the border, we would strip off fragrant mangoes, and scoop the lumpy sweet flesh into a liquidiser with a cup of water, ice, a splash of linden juice and (yep!) a little sugar and we’d combine into a slushy treat that characterized hot Arizona summers for me.

Now that I corner four daughters of my own, I whip up my updated narration of the agua fresca of my childhood. I intermingle up a cup of almost any summer fruit cut into cubes — I crash cantaloupe, mango or strawberries — with a cup of brisk water, a cup of ice, and the secret to a great icy features: a cup of frozen watermelon cubes.

The quick-frozen watermelon blends up icy and thick, and turn the drink body that doesn’t thaw away as quickly as ice. And, the blended frostbitten watermelon helps keep the agua fresca from separating patch you sip. Plus, watermelon is refreshing, and intermingle easily with all the other season fruits, allowing them indeed to be the star of the drink.

I skip the chalky sugar altogether, squeezing in a niggling orange juice instead of the routine lime juice — it gives the swill just enough tang and a diminutiveness touch of sweetness. (But, if you want to add a containerful of sugar or agave, you’ll still advance out ahead of most overly-afters prepared drink mixes.) My ultimate agua fresca trick: Plectron a contrasting-colored ingredient to add in the antepenultimate 10 seconds of blending, so you get dreamboat flecks of

colour
(and

relish
), such as blueberries, hatful or basil leaves or even shredded cucumber.

ICY AGUA FRESCA

Servings: 4

Embarkation to finish: 5 minutes

1 cup glacial seedless watermelon cubes (astir 1-inch each)

1 cup strawberries, caulescent and halved (or other summer product, like mango or cantaloupe cubes)

1 cup ice-frigid water

1 cup ice cubes

1/4 cup freshly squeezed chromatic juice

2 tablespoons chopped impertinent mint leaves (or other different ingredient like blueberries, sliced cucumber, or basil)

Place the quick-frozen watermelon, the strawberries, water, ice and orangeness juice in the blender and blend until near smooth. Add the chopped mint gos away and blend just until sundry in, with visible flecks, approximately 10 seconds.

Chef’s Notice: For a creamy treat, add a tablespoons of flavorer yogurt before blending.

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Aliment information per serving: 32 calories; 2 calories from fat; 0 g fat (0 g concentrated; 0 g trans fats); 0 mg cholesterin; 1 mg sodium; 8 g saccharide; 1 g fiber; 6 g sweeten; 1 g protein.

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Online: protocol://www.melissadarabian.net

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