Adam Ried is the author of Thoroughly Modern Milkshakes.
Peach - Passion Fruit - Ginger Batido
Makes 4 1/2 cups
1 Tablespoon grated or minced fresh ginger
1/4 cup sugar
3 large, ripe peaches, peeled if desired, or 4 cups frozen sliced peaches, partially thawed
1 1/2 cups ice cubes
1/2 cup cold whole or lowfat milk
1/4 cup passion fruit concentrate or syrup or 1/2 cup chopped fresh, ripe mango
1 Tablespoon freshly squeezed lime juice
Place the ginger and sugar in a medium non-reactive bowl and stir until the sugar is moist and fragrant. Add the peaches, toss to coat them with the sugar, and set aside until they begin to release some juices, about 10 minutes. Place the ice in the blender and pulse to crush the ice. Add the milk, passion fruit concentrate, lime juice and peach mixture and pulse several times to begin breaking up the fruit. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
Makes about 4 cups
1 1/2 cups ice cupes
1 1/2 large ripe mangoes, peeled, pitted, flesh roughly chopped
1 cup cold, plain whole-milk or lowfat yagurt
3 Tablespoons sugar, or to taste
Pinch of salt
Place the ice, mango, yogurt, sugar and salt in a blender and blend until well blended and the mixture moves easily in the blender jar, roughly 45 seconds. Taste the lassi and correct the seasoning with additional sugar or salt, if desired. Pour into a chilled glass or glasses and serve at once.