Recipe for cooking liquados

Recipes from Mexico :: Mexican Beverages

Kumquat Liquado
12 kumquats, washed and unpeeled
1 c. water or milk
3 Tbsp. superfine sugar
2 handsful ice

Put all ingredients into a blender. Blend for 10 seconds only and immediately strain through a fine sieve into a glass. Drink while still foamy and cold.

Lime Liquado
2 large, ripe Mexican limes
2 handsful ice
1 c. sugar
3 Tbsp. superfine sugar

Cut the limes in half. Squeeze the juice into a blender. Add the remaining ingredients, including the lime rinds. Blend for 10 seconds only and immediately strain through a fine sieve into a glass. Drink while still foamy and cold.

Mango Liquado
1/4 c. puréed mango
1 c. water or milk
2 handsful ice
2 Tbsp. superfine sugar

Put all ingredients into a blender and blend for 15 seconds only. Immediately strain through a fine sieve into a glass. Drink while still foamy and cold.

Orange Liquado
2 oranges, cut into eighths and juiced
1 c. water or milk
2 handsful ice
2 1/2 Tbsp. superfine sugar

Put everything, including the orange peels and juice, into a blender and blend for 4 seconds only. Immediately strain through a fine sieve into a glass. Drink while still foamy and cold.

Strawberry Liquado
10 ripe strawberries
1 c. water or milk
2 handsful ice
2 Tbsp. superfine sugar

Put everything into a blender and blend for 15 seconds only. Immediately strain through a fine sieve into a glass. Drink while still foamy and cold.

Tamarind Liquado
2 Tbsp. tamarind paste
1 c. water
3 Tbsp. superfine sugar
2 handsful ice

Put everything into a blender and blend for 15 seconds only. Immediately strain through a fine sieve into a glass. Drink while still foamy and cold.