Sunday, 2 June 2013

KIWI MELON SLUSHIE / VEGAN (JUNE MENU)



WIKI NOTE: In 1847, specimens of the plant were collected by the agent for the Royal Horticultural Society, London. Cultivation spread from China in the early 20th century when seeds were introduced to New Zealand by Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in China. In 1959, Turners and Growers named it kiwifruit, after New Zealand's national bird, the kiwi - brown and furry.

KIWI MELON SLUSHIE

YOU WILL NEED: 
3 kiwis
3 slices of melon
200g panela sugar or unrefined cane sugar, to taste
2 teaspoons of agave nectar, to taste (optional)
Half liter of cold water
A tray of ice cubes
A bunch of fresh mint leaves (optional)
NOTE: The recipe is for a jug of slushie.

LET´S COOK!
1. Peel the kiwis and the slice of melon. Cut the fruit into pieces and put it into the blender measuring cup. Add brown sugar, agave nectar and a splash of water. Mix it well with the blender.
2. Crush a bunch of ice cubes in the blender. Add the crushed ice cubes, water and continue mixing until everything is well crushed. If you do not like the pulp, you can strain it.
3. Serve in glasses with straws. Chop the mint leaves and sprinkle it on the top of each glass.
NOTE: Put the glasses in the freezer for a while, so the kiwi slushie will be nice and cold.

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