South American Hugo Drink
A melon-strawberry smoothie is truly a summer treat. Of course, strawberries and melons don't naturally have the same season, but in our age of rampant imports and other technological advances, the boundaries are blurred. So, melon is quite possible to get during strawberry season, and vice versa.
- crushed ice
- mineral water (with or without gas) – 250 ml
- peach – 1 pc.
- small melon – 0.5 pcs.
- soft pears – 2 pcs.
- Mango
- sugar – 2 tbsp. l.
- Peel the fruit, remove the seeds, and cut the pulp into small pieces.
- Place the fruit in a suitable container and blend until smooth.
- Make a sugar syrup with sugar and 3 tablespoons of water, add to the fruit puree, and stir. Pour the drink into glasses, top with mineral water, and add ice.
Assorted fruit compotes aren't just preserves, they're a true summer highlight! They're all summer's gifts in one jar: peaches, pears, plums, grapes, and lemon—with no strict proportions or rules. The key is to choose fruit of varying sizes and colors: this way, they fit more compactly into the jars, and the preserves look very elegant. Large fruits should be cut in half, grapes left in bunches, and lemon slices, zest included, will impart a subtle bitterness and freshness that prevents the compote from becoming too cloying. In winter, these compotes can be enjoyed chilled, and the fruit can be eaten with a spoon—a dessert reminiscent of summer.
