English

the big blend - steel cubes for drinks

by:Koodee      2019-08-03
the big blend  -  steel cubes for drinks
Fresh fruits are gorgeous and rich throughout the Caribbean and Central America, and simple fruit shakes are known as batik.
Lighter than American milkshakes, the most basic batik mixed fruit-
Any ripe melon, Berry or tropical fruit that is soft enough-
Use ice and milk, although sugar or honey, lime juice, cold water or a small amount of sweet condensed milk are usually added.
The basic approach I take is: fruit, ice, milk and sugar if needed.
Mexico has its own version, called licuados--
Mix the fruit with water, milk, or juice, usually orange.
The taste of agua fresca, another Mexican fruity drink, is lighter.
Ice is optional when supplying agua fresca, purists tend to avoid it as it dilute an already mild drink.
Use ice at cold temperatures
Cold water and water wells
Freeze the fruit and refrigerate the drink before serving.
Common flavors include strawberries, Furong, cantaloupe, lime, tamarind, pineapple, and my favorite watermelon. Peach-Passion-Fruit-
Although the peach is not an authentic batik flavor, it gives off a smooth and sweet shake. Passion-
Fruit concentrates are available at grocery stores, usually under the Dafruta brand, with a lot of Latin ingredients to choose from.
Replace it with a cup of passion if you wantfruit sorbet (
This will increase production a bit)
Or replace the passion fruit with a cup of chopped mango.
1 tablespoon of ground fresh ginger cup sugar, or more, to taste 3 large ripe peaches, peeled slices, or frozen peaches with 4 cups of slices, mainly 6 pieces of ice (about 1½ cups)
Whole or low Cup
Fat Milk Cup passion-
Concentrate fruit or 1 cup of passion
Fruit sorbet1 tablespoon freshly squeezed green lime juice, or more, place ginger and sugar in a medium reactive bowl and stir until the sugar is moist and fragrant.
Add the peaches, apply them to the peaches with sugar, then put them aside for about 10 minutes until they start putting some juice.
Put the ice into the blender and the pulse is crushed.
Milk, passion-
Fruit concentrate or sorbet, lime juice and peach mixture, and pulse several times to start breaking down the fruit.
After turning off the mixer motor, mash the mixture with a flexible spatula.
Continue to pulse, stop and mash until the mixture is fully mixed, thicker and easily moved in the blender tank for 30 to 90 seconds.
Taste and adjust the taste with sugar and lime juice if necessary.
Pour into a frozen glass and eat it immediately. Blueberry-
About 4 cups of honey are common in lychee for good reason ---
When freezing and buzzing in a blender with ice, nothing is more refreshing than that.
Blueberries improve the taste of melon without masking the taste of melon, and add beautiful colors. 6 ice cubes(about 1½ cups)
1 tablespoon freshly squeezed lemon juice in ice water, or more to taste 3 cups cold 1 cup
Inch honey dew chuncup Cup cup fresh or unfrozen 2 tablespoons of sugar in blue Bayis, or more, to taste the ice into the blender and pulse to crush.
Add water, lime juice, honey dew, blueberries and sugar and pulse a few times to start breaking down the fruit.
After turning off the mixer motor, mash the mixture with a flexible spatula.
Continue to pulse, stop and mash until the mixture is fully mixed, thicker and easily moved in the blender tank for 30 to 90 seconds.
Taste and adjust the taste with sugar and lime juice if necessary.
Pour into a frozen glass and eat it immediately.
About 4 cups of watermelon Agua murals. Use it if there is a seed-free watermelon, but don't sweat if your melon has seeds.
In Mexico, the seeds are usually ground directly into drinks and then quickly settle to the bottom of the container.
My agua is a bit heavier than many of the fruits I 've tried in Mexico because I like the stronger flavor.
If you want to serve with a few ice cubes, it will also help it stand up to the ice.
For unusual flavor distortions, replace a watermelon cube with a cup of peeled, seed and chopped cucumber (about 6 ounces).
1 cup of ice water 4 cups of cold water 1-
1 pound of Lippi watermelon, preferably 1 tablespoon of freshly squeezed lime, 1 tablespoon of sugar, or tasting (optional)
Put water, watermelon, green lime juice, a small amount of salt and sugar (if used) into the blender and stir the fruit evenly after about 30 seconds.
Taste and correct the taste with lime juice or sugar if needed.
Pour into the tank and cool for at least 1 hour.
Stir and mix, pour into a frozen glass and eat it once.
Adam Reid's recipe for a modern shake (W. W. Norton, 2009)
Get permission from W. W. Norton & Co.
Send comments or suggestions to Adam Ried of cooking @ globe. com.
Custom message
Chat Online 编辑模式下无法使用
Chat Online inputting...

Hi there! It's very great seeing you. Is there anything I can help? If I cannot reach you in 5 minutes, please leave us a quick message at the page