Summer coolers on the go
A piece of fresh, succulent passion fruit recreates vivid images of summer rains back when I was a kid. After merrily bathing in the pouring rains, the children would scour the springy vines and shrubbery of abandoned yards and search for sweet-smelling, yellow fruits that we cluelessly called lemons.
The delicious pulp of passion fruit, which smells like flowers and guava, can be eaten right away or made into a refreshing, juice. Simply cut the fruit into halves, scoop out the pulp and add water, just like freshly-squeezed lemon or calamansi juice. You may add sugar or honey if you want it sweeter.
The summer heat is back, and since the body is going to lose more water due to rising humidity, it’s vital to stock up on fluids this sunny season. A swig of ice-cold water with fresh mint flavor is the quickest way for an invigorating drink. Simply add fresh mint leaves to a pitcher of water. Or, for a citrus zing, squeeze in a fresh lime or drop lemon slices. This will also alkalize the water.
Drinking water may be the most convenient way to replenish the body but it gets a little
monotonous over time. So, to beat the summer heat in a cooler way, here are some thirst-quenching ideas that are brighter than the sun.
Different versions of the Philippine iconic summer cooler, halo-halo, have been prepared, but it usually comes as a mixture of various fruits, beans and sweet preserves with evaporated milk, sugar and finely shaved ice. To satisfy Filipinos’ sweet tooth, leche flan, ube (purple yam) and a scoop of ice cream are topped on the appetizing dessert. Then, a pinch of pinipig (rice flakes) is sprinkled to balance the taste. Its sweet smack and cold feel always fit one’s taste buds, especially in hot weather. Truly, the mouthwatering combination of ingredients makes most people crave for halo-halo.
Kinampay is a special variety of ube that is prominently found in Bohol. To promote the special produce, Bluewater Panglao Beach Resort, an island resort in the province, creatively conceived the idea of making Boholano ube kinampay drink.
Halayang ube occupies the bottom third of a tall glass. Then poured in are small sago (tapioca) pearls and refreshing coconut juice that is not so sweet, complementing the kinampay. It’s a colorful and deliciously rich dessert and drink in one!
Refreshing and restorative herbs such as lemongrass or pandan are equally pleasant when served cold. Commonly used for tropical dishes and hot teas, the leaves can be boiled into a soothing drink by simply straining the mixture and allowing it to cool down. Serve the lemongrass (or pandan) drink in a tall glass filled with ice and add honey or sugar to taste.
When craving for the finest crepes and mojitos in the island of Boracay, look for Ti Braz at Station 3, a homestyle restaurant that lets you savor a laid-back tropical vibe with an air of French charm.
Its classic mojito is an eye candy in a jar; but for an exciting twist, Ti Braz mixes it with the tangy- sweet flavor of ripe island mangoes. To concoct this perfect drink that is an “embodiment of paradise just like the Boracay sunset,” the restaurant-bar shares the ingredients : Paradise Mango Rum Liqueur, Old Captain Rum 5 years, soda water, mint and lime. Happy mixing!
Restaurants offer high- caloric meals and high-fat beverages—some of which are the typical mango, melon, and four-season fruit shakes. To make these drinks a little healthier than they already are, the most-disregarded-but-nutritious vegetables are added to the refreshment. Carrots and apples are combined, or any other veggies and fruits are blended.
A bite of an ice cream sandwich on a hot day is also perfect. Stuffed between two chocolate cookies, the frosted dairy perfectly blends with its coat as one munches on the dessert. It is a handy two-treats-in-one, superb for a summer day.