1/2 cup(s) fresh passion fruit juice (from 5-6 passion fruit)
1/2 cup(s) lemon juice (form 2-3 large lemons)
1 cup(s) water
4 tablespoon(s) simple sugar syrup (4-6 tablespoons)
1 cup(s) nopal (cactus pads cleaned, spines removed), julienned
1 cucumber, peeled and chopped
1 lime, juiced
1/4 cup(s) water
2 cup(s) Crushed ice (optional)
1 cup(s) frozen mango
1 cup(s) frozen pineapple
1/2 cup(s) fresh carrots, washed and chunked
1/2 cup(s) orange juice
1.5 cup(s) water
6 cup(s) inches ginger, thinly sliced
4 hibiscus flowers
1 cup(s) sugar
3/4 cup(s) Sugar (optional)
Passion Fruit Juice
1 In a pitcher, combine passion fruit juice (option to add back some of the passion fruit seeds if desired), along with lemon juice and water.
2 Add 4 tablespoons sugar syrup and stir to combine. Taste, then add additional sugar syrup as desired. Serve chilled over ice.
1 Store julienned nopal in snack bags in the freezer the night before.
2 Place all the ingredients in a blender and blend. If you want it to be less chunky then blend longer and or add more water.
3 Serve with crushed ice.
1 Place all ingredients in blender and blend until desired thickness.
2 Add sugar if desired and serve cold.
Hibiscus Ginger Iced-Tea
1 Add all ingredients to a large pot.
2 Bring to a boil and allow to cook for 3 – 5 minutes.
3 Let cool and once cool serve over ice. Add sugar if needed.