Free Recipe Kathy Pitts Sandia Liquado
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Kathy Pitts Sandia Liquado Recipe
Kathy Pitts Sandia Liquado
Kathy Pitts Sandia Liquado Preparation
When we were living in Mexico, I got virtually addicted to the liquados (freshly-made fruit juices) they served. My favorite was Sandia (watermelon). They made it by placing whole chunks of watermelon (without the seeds) in a blender, and whirling it until pulverized, then adding a squeeze of lime juice, and some water (usually lightly carbonated mineral water). No salt or sugar (I watched ;-), but it was the best, most refreshing drink imaginable. I remember one night, we sat in a little restaurant in the plaza of some little town, and (to the everlasting amazement of our waiter), I drank FIVE beer-scooner-sized glasses of the stuff. I”ve always thought this would also be good as an ice (either made in one of those little crank-style freezers you can keep in the refrigerator, or poured into a freezer tray and stirred occasionally. Never quite got around to trying to do that one, though. Maybe this summer. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 – Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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