17
July
When it’s scorching hot, make Dayap-ade.
Yuppers, summer heat can be scorching hot and nasty. It can get into one’s high-blood system real quick. And tempers are wont to flare off faster than a Lapid’s Chicharon can pop and gurgle in the vinegar dip! It’s init ulo (hot head) month. If you don’t believe me, line up along Terminals at 3:00 pm for a ride. How many “Frownies” did you count in a minute?
The wonderful thing is that for every hot head reason to frown about, there are cool solutions. Make a dayap-ade. Here’s a real good recipe, kind O-C to do but worth every cooling sip and well-being rewarded. You will need a blender or an immersion blender. And space in your trusty refrigerator.
Stay cool Dayad ade (Good for 2 cups or more)
- 1 cup “still” water
- 3 Tbsp sugar
- 2-3 pcs dayap or lime, seeded
- 1 cups sparkling water; keep in the ref till ready to use.
Procedure
- Boil the still water with the sugar and 1 dayap cut into rounds with the rind left on.
- Transfer to a blender
- Add the juice and flesh of the remaining dayap.
- Use a spoon to carve out the pulp from the rind.
- Re-use rind in other ways. **
- Blender boiled sugar mix, dayap slices, juice and flesh till smooth.
- Then strain thoroughly, pressing well to get all the juices.
- Cool ion the ref ready to serve on the rocks.
