It’s been a memorable spring with just the right mix of rain and pleasant warm weather, steadily and gently preparing us for the long-awaited and welcome arrival of summer. Yes, summer is finally here, farmers’ markets are open, and like most folks I look forward to being out of doors, wearing lighter clothes, and eating lighter food. And I await, too, perhaps with less ardor, the stifling heat that is sure to accompany all too many of the summer days that lie ahead.
But for that I have a remedy, and once again I am fortunate to be associated with, and indebted to, two of my chef colleagues at The School of Culinary Arts at Kendall College. Both of these exemplary chefs have introduced me to an array of thirst-quenching, refreshing summer drinks that are sure to please and I am truly grateful that I can share two of my favorites with my readers.
Chef Ambarish Lulay, in addition to teaching advanced students in Kendall’s celebrated fine dining kitchen, also teaches a mouth-watering, compelling course on the Cuisines of India. Chef Lulay is certainly no stranger to hot weather, and he has generously shared his recipe for “Lassi,” an intriguing, delicious, and refreshing homemade milkshake made from fresh, but often canned mango pulp and yogurt that he grew up with in his native India.
“Canned mango pulp?” you say. Considering that mangoes are the most popular fruit worldwide and readily available in the U.S., it does sound a bit strange. But the best “lassi” is actually made from a particular type of mango called the “Alphonso,” native to India where it is prized for its flavor and size and, as of now, still unavailable in North America.
Chef Dudley Nieto, meanwhile, renowned member of our adjunct faculty and chef owner of Zapatista, an outstanding Mexican restaurant, specializing in regional Mexican food, teaches the extremely popular “Cuisines of Mexico” course. At the beginning of each class, Chef Nieto prepares a large pitcher of one of Mexico’s favorite thirst quenchers, called “Aguas de Jamaica.”
Jamaica (pronounced “ha-mike-ah”) are actually dried hibiscus flowers, sometimes called “roselle” or “Jamaican sorrel,” and are available in Mexican markets and health stores. High in vitamin C and slightly tart, Aguas de Jamaica is delightfully refreshing. It’s Mexico’s version of iced tea. Zapatista is located on Wabash Avenue and 13th street in Chicago’s South Loop.
Here are the recipes. And stay cool!
2 cups mango pulp, either canned or from about 2 pounds very ripe mangoes
cup sugar (more or less to taste)
2 cups plain yoghurt or buttermilk
1 pinch ground cardamom
1 cup ice cubes
Puree the mango in a blender with the sugar until smooth
Add the yoghurt or buttermilk, cardamom and ice cubes and blend well
Strain thru a sieve and serve in tall glasses
3 quarts water
1 1/2 cups jamaica blossoms (dried hibiscus flowers)
sugar to taste
In a large stock pot, bring the 3 quarts of water to a boil.
Add the Jamaica flowers and simmer for 15 minutes to make a tea.
Cool the mixture and strain thru a sieve.
Add more water, if necessary, until the bitterness is gone.
Add sugar to taste and chill.
Serve very cold over ice cubes.