Last Chance Foods: Stay Cool, Drink Real Food


Manage episode 56737357 series 16157
Van WNYC Studios, ontdekt door Player FM en onze gemeenschap - copyright toebehorend aan de uitgever, niet aan Player FM. Audio wordt direct van hun servers gestreamd. Klik de abonneren-knop aan om updates op Player FM te volgen of plak de feed URL op andere podcast apps.

It’s the high season for cool, slushy drinks. Nina Planck, author of several Real Food cookbooks, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life.

Nina Planck / photo by Katherine Wolkoff

Nina's recipe for fermented watermelon basil cooler (Makes two quarts)


    8–10 lb watermelon 8–10 Meyer lemons small bunch of Genovese basil 1/4 c organic whole cane sugar 1/4 c fresh whey 1 T unrefined sea salt 3 c water
    Make 3 cups of watermelon juice in a blender or food processor. Don’t strain the pulp. Squeeze 1 cup of lemon juice. Take 1/2 cup of basil leaves and gently bruise them using a mortar and pestle to release the oil. Put all the ingredients in a 2-quart glass jar, cover with water, and close the lid tightly. Stir and leave out at room temperature for 3 days. Allow a little carbonation to escape when necessary and replace the cap firmly. Chill and serve. Keeps up to 2 weeks in the fridge.

77 afleveringen