Kalamansi Juice
Ingredients:
12-15 average-sized kalamansi
5 cups water, iced
10 tablespoons brown sugar
Procedure:
squeeze the juice from kalamansi and strain.
dissolve sugar in water and add juice.
serve cold and makes 6 glasses.
Green Mango Juice
Procedure:
Pare and grate one green mango. Soak grated mango in 4 cups water. Add sugar to taste. Set aside for 30 minutes.
Serve cold. Makes 6 glasses.
Pineapple-Kalamansi Juice
Procedure:
Pare and chop fine, one medium-sized pineapple.
Add 2 to 3 kalamansi juice.
Add 3 cups of water and sugar to suit your taste.
Serve cold and makes 6 glasses.
Santol Juice
Ingredients:
6 good-sized santol
5 cups water, iced
6
Procedure:
Pare santol and chop around flesh without breaking up the fruit.
Work fast before fruit becomes discolored.
Dissolve sugar in water and add chopped santol.
Mash santol, using the back of the spoon.
Serve cold and makes 6 glasses.
Orange Juice
Ingredients:
5 to 6 native oranges
6 tabespoons sugar
ice cubes
Procedure:
Squeeze the juice of two oranges and strain into a glass.
Add 6 tablespoon sugar and mix well.
Add enough ice cubes to fill the glass.
Serve and makes 4 servings.
Tamarind Juice
Procedure:
Shell a handful
of ripe tamarinds. Pour two cups boiling water over them.Cover and leave to cool. Strain and sweeten to suit the taste.
Guyabano Juice
Ingredients:
1 average-sized ripe guyabano
6 kalamansi
10 tablespoons sugar
5 cups water
Procedure:
Peel and mash the guyabano and strain the juice. Add the juice of the kalamansi, water and sugar.
Mix well. Serve with crushed ice and makes 6 servings.
Salabat or Ginger Tea
Ingredients:
4 cups water
1/2 inch ginger, sliced thin
5 tablespoons brown sugar
Boil the water, sugar and ginger.
Strain into cups and serve hot.