Asian Reporter Info
SUMMER SMOOTHIE. A Watermelon Strawberry Smoothie will help beat the heat this summer. (Cheyenne Cohen via AP)
From The Asian Reporter, V28, #14 (July 16, 2018), page 12.
Cooking on deadline: Watermelon Strawberry Smoothie
By Katie Workman
The Associated Press
Holy mother of summer, itís gotten HOT. My dog is sleeping in our shower because the tiles are cool. Iím testing recipes in the morning because I donít want my oven cranking all afternoon. And (this is how I know itís really hot), I may be coming close to drinking my daily recommended amount of water.
But water can get a little boring.
All this by way of saying, if you have a blender, get it out. Buy frozen berries and other frozen fruit, or freeze the fresh stuff yourself. Cut watermelon into chunks and stash those in the freezer. Have some honey or agave or simple syrup on hand. Blend it all up, maybe with some crushed ice, or juice, or even some sort of milk or nut milk or yogurt for those who are into the creamier thing. Drink. Rinse and repeat.
After 5:00pm, you may also add liquor to the grownupsí glasses. After 4:00pm if itís a Sunday. After 3:00pm if itís above 90ļ Fahrenheit outside and itís a Sunday.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, Dinner Solved! and The Mom 100 Cookbook.
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Watermelon Strawberry Smoothie
Start to finish: 5 minutes
2 cups frozen watermelon chunks
1 cup frozen strawberries
1/2 cup crushed ice
1 1/2 cups orange juice, preferably fresh
1 teaspoon lemon juice
1 tablespoon agave or honey, or to taste
Remove the watermelon and berries from the freezer and allow to sit at room temperature for 10 minutes to soften just slightly.
Place all the ingredients in a blender. Process until blended and thick. Serve in glasses with straws.
Nutrition information per serving: 193 calories (6 calories from fat); 1 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 6 mg sodium; 47 g carbohydrate; 3 g fiber; 36 g sugar; 3 g protein.
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