ginger-watermelon-agua-fresca

Refreshing Agua Fresca – Ginger & Watermelon

This really is the best drink to have stocked in the fridge during the spring when it starts to heat up and right through to September. Recently I have been reading that ginger has great way to ease gastric reflux, so due to low stomach acid gas bubbles are created and pushes back up the esophagus. The sphincter muscle at the top of the stomach can close not properly and causes food and liquid back into the esophagus, causing heartburn. Also melon is a source of non-acidic fruit to enjoy. With the recipe the lime can be removed for those who suffer from gastric reflux. Salud !

Ingredients:

1 Watermelon – deskinned & seeds removed
65g ginger root
40-50 mint leaves
6-8 limes – remove if you experience heartburn or suffer from acid reflux
1-2 tbspn brown sugar – used to crush mint
* of course you can half quantities for small volume
500ml water

Method:

  1. So when I make this when I buy a watermelon it might be about 4kg and once deskinned and seeds remove it comes in at about jus over 3kg.
    I cut the watermelon into segments. To remove the seeds easily, I have a bowl of water and I find just shaking the segment in the water will dislodge alot of seeds. There are some shops that have seedless melons, your own preference.
  2. Remove any tough pieces of skin on the ginger root, if you are using organic. For non-organic, use the back of a spoon to remove the skin or a small blunt edge.
  3. I’d place the ginger into the blender and add some water to get a good puree. If you place blend it in too much water you might get some small pieces.
  4. I would first zest the limes and keep that for another use. Like in dark chocolate pudding recipes or on a noodle dish with some toasted peanuts. Store in the freezer for later.
  5. With the limes, I cut around the edge of the lime on the inside so you are able to scoop out the middle. If you don’t want all that work you can juice the limes, you’ll probably need 2-3 more as you lose some flavour from the discarded lime.
  6. Gather mint leaves together and place in pestle and mortar. Add sugar in and crush mint with the mortar. Add some hot water and leave to stew.
    *A little note later for propagating a mint sprig into a new plant.
  7. Throw everything into the blender, put cover on and blend away.
  8. You can add water to suit your own consistency to drink.

Notes

So when I get a mint pot from the supermarket, I will cut a few sprigs in order to grow a few more plants. Never put mint into the ground, it can really take over a garden and become invasive. Keep it in a large pot.
So with the sprigs, snip it just a leave junction. Place the sprig into some water and watch little roots start growing. The roots can take up to a week to show in warm weather, longer if the temperature is a bit low. I leave it on a window sill that gets good light.

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Refreshing Agua Fresca – Ginger & Watermelon

This really is the best drink to have stocked in the fridge during the spring when it starts to heat up and right through to September. Recently I have been reading that ginger has great way to ease gastric reflux, so due to low stomach acid gas bubbles are created and pushes back up the esophagus. The sphincter muscle at the top of the stomach can close not properly and causes food and liquid back into the esophagus, causing heartburn. Also melon is a source of non-acidic fruit to enjoy. With the recipe the lime can be removed for those who suffer from gastric reflux. Salud !

Ingredients:

1 Watermelon – deskinned & seeds removed
65g ginger root
40-50 mint leaves
6-8 limes – remove if you experience heartburn or suffer from acid reflux
1-2 tbspn brown sugar – used to crush mint
* of course you can half quantities for small volume
500ml water

Method:

  1. So when I make this when I buy a watermelon it might be about 4kg and once deskinned and seeds remove it comes in at about jus over 3kg.
    I cut the watermelon into segments. To remove the seeds easily, I have a bowl of water and I find just shaking the segment in the water will dislodge alot of seeds. There are some shops that have seedless melons, your own preference.
  2. Remove any tough pieces of skin on the ginger root, if you are using organic. For non-organic, use the back of a spoon to remove the skin or a small blunt edge.
  3. I’d place the ginger into the blender and add some water to get a good puree. If you place blend it in too much water you might get some small pieces.
  4. I would first zest the limes and keep that for another use. Like in dark chocolate pudding recipes or on a noodle dish with some toasted peanuts. Store in the freezer for later.
  5. With the limes, I cut around the edge of the lime on the inside so you are able to scoop out the middle. If you don’t want all that work you can juice the limes, you’ll probably need 2-3 more as you lose some flavour from the discarded lime.
  6. Gather mint leaves together and place in pestle and mortar. Add sugar in and crush mint with the mortar. Add some hot water and leave to stew.
    *A little note later for propagating a mint sprig into a new plant.
  7. Throw everything into the blender, put cover on and blend away.
  8. You can add water to suit your own consistency to drink.

Notes

So when I get a mint pot from the supermarket, I will cut a few sprigs in order to grow a few more plants. Never put mint into the ground, it can really take over a garden and become invasive. Keep it in a large pot.
So with the sprigs, snip it just a leave junction. Place the sprig into some water and watch little roots start growing. The roots can take up to a week to show in warm weather, longer if the temperature is a bit low. I leave it on a window sill that gets good light.

Leave A Comment

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