South American Jugo Fresh Fruit Drink Recipes
SOUTH AMERICAN JUGO - FRESH FRUIT DRINK
Jugo is a wonderful fruity drink, traditionally drunk in South America, especially at breakfast time.
Provided by Um Safia
Categories Smoothies
Time 3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a liquidizer & blend until completely smooth.
- Add more sugar if you like --
- Serve immediately in tall glasses.
Nutrition Facts : Calories 59.6, Fat 0.2, Sodium 5.2, Carbohydrate 18.4, Fiber 2.5, Sugar 12.6, Protein 0.7
HOT FRUIT DRINK
Make and share this Hot Fruit Drink recipe from Food.com.
Provided by nvermd
Categories Punch Beverage
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- On low heat, dissolve sugar in water.
- In a gallon container, add sugar mixture to lemonade and orange juice concentrates along with vanilla and almond extracts.
- Fill container to top with water and mix well.
- When ready to serve, pour into cups and microwave until hot taking care not to boil.
Nutrition Facts : Calories 120.4, Fat 0.1, Sodium 2, Carbohydrate 29.9, Fiber 0.3, Sugar 29.4, Protein 0.8
HOT QUINOA DRINK
A popular breakfast beverage in South America, make this mixture at night and reheat in the morning. It's a thick, slightly sweet drink full of nutrients and protein from the quinoa. From the Whole Planet Foundation. I haven't tried this yet, so putting it here for safekeeping! It sounds good!
Provided by Sharon123
Categories Beverages
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until quinoa is tender.
- Drain well and return quinoa to saucepan.
- Add soymilk, apples, sugar and cinnamon. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer 5 minutes.
- Transfer mixture to a blender, add vanilla and puree until smooth.
- Serve hot.
Nutrition Facts : Calories 221.2, Fat 3.6, SaturatedFat 0.4, Sodium 66, Carbohydrate 41, Fiber 4.6, Sugar 21.1, Protein 7.2
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