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Black Zapote and Tangerine Drink

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Source: The Mexican Gourmet

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Yield: Makes 6 cups

Black zapote, with its unusual black pulp, is a tropical fruit harvested in the winter. Mexicans traditionally combine this fruit with orange juice and sherry to make a seasonal dessert, but these can be substituted for tangerine juice for a tasty breakfast beverage, an idea from Patricia Quintana. This drink is best served very cold so leave it in the refrigerator for at least 3 hours before serving, but don't add ice, which would dilute it.

RECIPE INGREDIENTS

2 large black zapotes, halved and pulp removed

4 cups tangerine juice

1/3 cup brown sugar, or to taste

DIRECTIONS

Place the black zapote pulp in a large strainer (sieve) over a bowl and press the pulp through with a large wooden spoon.

Put the pulp in a pitcher, add the juice and sugar, and stir until dissolved.

Serve thoroughly chilled.

Serving Size = 1 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 6 cups

Calories:

115

Sodium:

14mg

Fiber:

Carbohydrates, Total:

30g

Protein:

% Cal. from Fat:

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