Category: Beverage

Suha (Pomelo) & Pawpaw Shake Recipe

Suha (Pomelo) & Papaya, photo by Ruben Ortega

Suha (Pomelo) & Pawpaw Shake Recipe

I am pretty sure that there will be plenty of households, which will have an overflowing fruit bowls ready for the coming year.  Based on experience some of the fruits would end up disposed and rotten.  But why not make used of them and get your daily intakes of 5 portions.

Juicing and milkshakes are easy recipes.  And below is one that is appetising and refreshing.


1 pomelo, peeled and skinned (see above photo)

1 ripe papaya

Ice cubes

sugar (optional)

Method of preparation:

Scoop out and discard the seeds from the papaya.  Cut out the skin and put the luscious flesh into a food processor together with the peeled suha (pomelo).

Add the ice-cubes.  Blitz until smooth.

Serve in tall glasses and enjoy!


Cantaloupe Refresher Drink – Milon

Iced Milon, Photo by JMorton

This is my favourite thirst quencher when I was still living in the Philippines.  It is refreshing and delicious.

Thankfully, wherever you are in this world, you can prepare it and it tastes the same from the what I was used to in the Philippines, as long as you use the cantaloupe melon.

Cantaloupe Refresher Drink – Milon



  • 1 Cantaloupe (Milon)
  • 1¼ cup sugar
  • 4-6 cups cold water
  • 1 cup ice cubes



Method of Preparation:

  • Cut the cantaloupe in half.
  • Using a spoon, scoop out the seeds. Discard or for extra flavour, mash the seeds and pulps with a fork and then use a sieve to get the juice while discarding the seeds and pulps.
  • Score the cantaloupe flesh with a fork and then scrape with a spoon.  It is of course easier to use a melon grater.
  • Put the cold water and sugar into a pitcher or a big cocktail fish bowl.  Stir until the sugar is dissolved.
  • Stir in the cantaloupe strands (and juice from the seeds – optional)
  • Then add the ice cubes just before serving.

Refreshingly delicious.


Rosehip Syrup

Rose hips

I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.

Anyway here is a recipe from Hugh Feanley-Whittingstall

Rosehip syrup


Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.


  • You will also need a jelly bag (or a clean cotton cloth and a big sieve)
  • Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
  • Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
  • Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
  • Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.



  • 1kg rosehips, washed and chopped
  • 1kg caster sugar

Cantaloupe Melon & Mango Smoothie Recipe

Mango & Cantaloupe, photo by Arnold Gamboa

Cantaloupe Melon & Mango Smoothie Recipe


  • 1 cantaloupe melon removed or scooped out from hard outer skin.
  • sugar or honey, to taste
  • 1/2 cup ice cubes
  • 1 cup milk



Method of Preparation:

  • Remove the seed of the melon completely. (if you have time, instead of recycling, I hope, the seeds, clean them and then dry in the bright sunlight or in a not to hot oven.  They are quite lovely as snack.)  Cut the melon into cubes and put in a food processor.
  • Slice the mango, discard the stone but ensure to take out all the sweet bits still clinging from the stone, cut the mango luscious flesh into cubes and spoon in to the food processor as well.
  •  Add a little sugar or a dollop of honey work.
  • Add the ice cubes and pour in the milk.
  • Turn on the food processor and blend until smooth.
  • Pour into drinking glasses and enjoy.
  • Yummmmmm


Pineapple Juice Recipe

Pineapple Juice @ Manila Hotel, photo by JMorton

One of the most delicious juices around is the pineapple juice. It is even more ambrosial if it is made from fresh pineapples.

The taste is only one factor in why one should be drinking pineapple juice. There are a few good reasons why one should. A glass of fresh pinya juice is full of goodness, it is packed with vitamins, minerals and anti-oxidants.  I heard it is also a dieter’s friend.

The best way to consume pineapple juice is to have it fresh and therefore making it at home is ideal and we have got just the quickest recipe here.

Pineapple Juice Recipe


1 ripe pineapple
1 cup water
1 cup ice cubes

Method of preparation:

Ensure that the pineapple is ripe for it to be really sweet tasting 🙂 otherwise you might have to add a teaspoon or two of sugar to the recipe.

Peel the hard outer skin, as well as removing the little eyes (read the legend of the pineapple here), then cut into chunks.

Put the pineapple chunks into a food processor, together with the ice cubes.  Pour in the water as well.

Blend until smooth and frothy.

Pour in into tall glasses and share the joy.

Salted Caramel Milkshake Recipe

Salted Caramel Milk Shake, Photo by JMorton

Salted Caramel Milkshake Recipe

I had a salted caramel milkshake when we last went to Gourmet Burgers in Brent Cross.  I absolutely loved it.  The slight saltiness greatly compliment the sweetness of the caramel.  It was really refreshing.

I wanted to make it at home and found a very easy recipe to follow which I have posted below.

Enjoy, kindly let me know how yours went! 🙂


  • 300 ml cold milk
  • 1 ½ tsp caramel sauce
  • sprinkling of sea salt


Tip the ice cream, milk, caramel sauce with a little sprinkling of sea salt into a food processor.  Blend until smooth and frothy.

Pour into tall glasses and share.

Mango Juice Easy Recipe

Mango Juice, iphone photo by JMorton

Mango Juice Easy Recipe

We had copious amount of mango juice whilst in the Philippines.  Philippines is the best place for mango made recipes, including mango juice because of our species of mango called the carabao, which is the sweetest fruit when ripen.

Thank goodness, mangoes are now widely available everywhere and almost all year round.  But as it is summer, they can be bought cheaply in boxes.  The flesh are like ambrosia but if you wanted to make it into a refreshing juice we have the recipe below.


  • 2 ripe mangoes
  • 1/2 cup cold water
  • 1/2 cup ice-cubes

Method of preparation:

The easiest way is to use a blender.

Cut the mango in half and then scoop out the flesh from the skin and around the seed/stone.

Transfer the delicious ripe flesh into a blender, pour in the water and ice cubes.

Blitz until smooth.

Poor into glasses and enjoy!



Pansit-pansitan (Peperomia pellucida) Medicinal Herb

Pansit pansit herb, photo by JMorton

Pancit pancit, photo by JMorton

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

This was the herb given to us by the Lady of Necodemos, the manghihilot (healing massager) when we consulted her for stomach aches which seems to have afflicted our whole family in the Philippines after going for an overnight swim at Club Manila East.

She said to make a drink of tea from this herb.

She gave the following instruction:

Chop the herb and then boil in plenty of water.  Leave to simmer for at least 10 to 15 minutes with the pan uncovered.

Turn off the stove and leave this herbal tea to steep for at least 10-15 minutes.

Strain and drink half a cup every four hours.

This herb will settle your stomach and digestive system.

Remaining tea can be stored for over a couple of days in a clean jar in the fridge.

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