The nights and early mornings are a bit cooler but the heat holds on during the middle of the day and persists up until early evening...Although I can almost 'smell and see' autumn coming, summer, at least in the middle of the day, will continue to hang on for a bit..
Yes, believe it or not, we do have changes in season in Hawai'i...they're subtle, but they're there and you learn to recognize them after living here a couple of years.
We love to make our own 'aguas frescas' - literally it means fresh waters, but it's the name given in Mexico to 'refreshing' water infused with fruit or vegetable juices. My favorite is pineapple agua fresca.
Here is an article I recently wrote for the July/August 2016 issue of Ke Ola Magazine about "Aguas Frescas" and it has the instructions on how to make my favorite pineapple drink...also several others, including watermelon.
The following recipe, which I will be trying soon (love the idea of infusing it with basil!) came in today's copy of the Diggers Rest, the newsletter from New Zealand, about no dig gardening to which I have subscribed for many years. If interested, you can sign up HERE
Pressed Watermelon with Basil Water
This recipe comes from a most useful book:
Cool Waters: 50 Refreshing, Healthy, Homemade Thirst Quenchers ...Dribbleicious!
Ingredients
- 4 cups watermelon chunks (about 1/4 large melon)
- 6 to 8 basil leaves, chopped
- Pinch of sea salt
- 1/4 teaspoon white vinegar (I used apple cider vinegar).
Method
- Combine the watermelon chunks and basil in a colander placed over a large bowl. Using a metal ladle or spoon, mash and press the watermelon and basil to extract as much juice as possible (the remaining pulp should be fairly dry).
- Season the juice with the sea salt and vinegar and strain through a fine-mesh sieve into a large pitcher. Top up with water as desired, stir and serve.
Preparation: 15 minutes
Serves: 1 large jugful.
Here's to refreshing hot summer afternoon aguas frescas!
