I just made this today because it is hotter than the hinges and that's what 
my Peruvian friend always made for us on those days.

for about .75 liter

half a melon
juice of a lemon
+- half a litre cold water
sugar to taste
a little milk

whoop it up in a blender and drink chilled or over ice.  One who wants more 
elaborate instructions may go to the blog where it is even photographed.

-- 
http://www.judithgreenwood.com/thinkonit/

Giusi  wrote:

> I just made this today because it is hotter than the hinges and that's what
> my Peruvian friend always made for us on those days.
> 
> for about .75 liter
> 
> half a melon
> juice of a lemon

Sounds lovely and refreshing, but was lemon in the original recipe?

I ask, because in my experience lime is the closest approximation to
what a Peruvian calls a "limón"- which are typically like key limes-
i.e. yellow. I can't think of a Peruvian dish where you'd add (what we
call) lemon. Is there one?

-- 
(*) of the royal duchy of city south and deansgate -www.davidhorne.net 
(email address on website) "If people think God is interesting, the 
onus is on them to show that there is anything there to talk about. 
Otherwise they should just shut up about it."  -Richard Dawkins

"David Horne, _the_ chancellor (*)"  ha scritto nel 
messaggio news:1ilof2l.hualzynb8kowN%d4g4h4@yahoo.co.uk...
> Giusi  wrote:
>
>> I just made this today because it is hotter than the hinges and that's 
>> what
>> my Peruvian friend always made for us on those days.
>>
>> for about .75 liter
>>
>> half a melon
>> juice of a lemon
>
> Sounds lovely and refreshing, but was lemon in the original recipe?
>
> I ask, because in my experience lime is the closest approximation to
> what a Peruvian calls a "limón"- which are typically like key limes-
> i.e. yellow. I can't think of a Peruvian dish where you'd add (what we
> call) lemon. Is there one?

Elba often used lemon.  I am certain she had lemons in Lima, but even so. 
We aren't talking peasant food in the high Andes here, but beach drink. 
What else can one do when living in other places?  There are almost never 
limes in Italy, but I make lime recipes.

Giusi  wrote:

> "David Horne, _the_ chancellor (*)"  ha scritto nel
> messaggio news:1ilof2l.hualzynb8kowN%d4g4h4@yahoo.co.uk...
> > Giusi  wrote:
> >
> >> I just made this today because it is hotter than the hinges and that's
> >> what
> >> my Peruvian friend always made for us on those days.
> >>
> >> for about .75 liter
> >>
> >> half a melon
> >> juice of a lemon
> >
> > Sounds lovely and refreshing, but was lemon in the original recipe?
> >
> > I ask, because in my experience lime is the closest approximation to
> > what a Peruvian calls a "limón"- which are typically like key limes-
> > i.e. yellow. I can't think of a Peruvian dish where you'd add (what we
> > call) lemon. Is there one?
> 
> Elba often used lemon.  I am certain she had lemons in Lima, but even so.
> We aren't talking peasant food in the high Andes here, but beach drink.
> What else can one do when living in other places?  There are almost never
> limes in Italy, but I make lime recipes. 

I wasn't suggesting that lemons wouldn't work, but that they're not
found in Lima- or at least weren't. Oscar had never seen one until he
moved to the US, and he lived in the Miraflores district in Lima, which
you'll agree is _not_ the Andes. Maybe they sell them there now- I don't
know- but it's a constant source of confusion for me when I talk to him
or other Peruvians, as they say "limón" in Spanish and "lemon" in
English when, in fact, they're talking about another fruit entirely! It
has also caused an argument when I asked specifically for lemons, and he
brought back limes... :)

-- 
(*) of the royal duchy of city south and deansgate -www.davidhorne.net 
(email address on website) "If people think God is interesting, the 
onus is on them to show that there is anything there to talk about. 
Otherwise they should just shut up about it."  -Richard Dawkins

"David Horne, _the_ chancellor (*)"  ha scritto nel 
messaggio news:1iloiyo.1ybibhf15crofpN%d4g4h4@yahoo.co.uk...
> Giusi  wrote:
>> > I ask, because in my experience lime is the closest approximation to
>> > what a Peruvian calls a "limón"- which are typically like key limes-
>> > i.e. yellow. I can't think of a Peruvian dish where you'd add (what we
>> > call) lemon. Is there one?
>>
>> Elba often used lemon.  I am certain she had lemons in Lima, but even so.
>> We aren't talking peasant food in the high Andes here, but beach drink.
>> What else can one do when living in other places?  There are almost never
>> limes in Italy, but I make lime recipes.
>
> I wasn't suggesting that lemons wouldn't work, but that they're not
> found in Lima- or at least weren't. Oscar had never seen one until he
> moved to the US, and he lived in the Miraflores district in Lima, which
> you'll agree is _not_ the Andes. Maybe they sell them there now- I don't
> know- but it's a constant source of confusion for me when I talk to him
> or other Peruvians, as they say "limón" in Spanish and "lemon" in
> English when, in fact, they're talking about another fruit entirely! It
> has also caused an argument when I asked specifically for lemons, and he
> brought back limes... :)

As I recall she had a lemon tree in the patio, but maybe it was the other.. 
The recipe comes from our years in Washington, however, so she would have 
reached for lemons anyway.  I don't think the drink would alter much 
whichever you used, and I have only had it with lemons.  When I drank it 
yesterday I was struck with how very good it is and wondered why I don't 
make it all the time in summer.  I drank it all and now must make more as 
soon as Ferragosto is over and I can buy melons.


-- 
http://www.judithgreenwood.com

Giusi  wrote:

> "David Horne, _the_ chancellor (*)"  ha scritto nel
> messaggio news:1iloiyo.1ybibhf15crofpN%d4g4h4@yahoo.co.uk...
> > Giusi  wrote:
> >> > I ask, because in my experience lime is the closest approximation to
> >> > what a Peruvian calls a "limón"- which are typically like key limes-
> >> > i.e. yellow. I can't think of a Peruvian dish where you'd add (what we
> >> > call) lemon. Is there one?
> >>
> >> Elba often used lemon.  I am certain she had lemons in Lima, but even so.
> >> We aren't talking peasant food in the high Andes here, but beach drink.
> >> What else can one do when living in other places?  There are almost never
> >> limes in Italy, but I make lime recipes.
> >
> > I wasn't suggesting that lemons wouldn't work, but that they're not
> > found in Lima- or at least weren't. Oscar had never seen one until he
> > moved to the US, and he lived in the Miraflores district in Lima, which
> > you'll agree is _not_ the Andes. Maybe they sell them there now- I don't
> > know- but it's a constant source of confusion for me when I talk to him
> > or other Peruvians, as they say "limón" in Spanish and "lemon" in
> > English when, in fact, they're talking about another fruit entirely! It
> > has also caused an argument when I asked specifically for lemons, and he
> > brought back limes... :)
> 
> As I recall she had a lemon tree in the patio, but maybe it was the other..
> The recipe comes from our years in Washington, however, so she would have
> reached for lemons anyway.  I don't think the drink would alter much 
> whichever you used, and I have only had it with lemons.  

I agree- maybe I'll try it with both! :)

I think the various well-known Peruvian dishes which require 'jugo de
limón' would be best with lime in the absence of the authentic original-
I can't imagine causa or ceviche with lemon, though I admit I made pisco
sours over Christmas for peruvian guests with lemons, and they at least
said they enjoyed it. I was authentic with the other ingredients! :)

-- 
(*) of the royal duchy of city south and deansgate -www.davidhorne.net 
(email address on website) "If people think God is interesting, the 
onus is on them to show that there is anything there to talk about. 
Otherwise they should just shut up about it."  -Richard Dawkins

Giusi  wrote:

> I just made this today because it is hotter than the hinges and that's what
> my Peruvian friend always made for us on those days.

Thanks for a very nice recipe, Judith. I've just made it and you're spot
on, it tastes just right even though these climates are slightly cooler
than yours. :)

I can even imagine variations on the base, with perhaps mangoes or
watermelons... And even a dash or two of vodka or rhum... Perhaps one
mint leave per glass... But even with your recipe it has the charm and
efficiency of simplicity!


Greg

-- 
There's no indication of what we were meant to be
Sucking up to strangers, throwing wishes to the sea

          [No ficus = no spam]

"Gregoire Kretz"  ha scritto nel messaggio 
news:1ilqgd5.12wgwia15ugfnzN%gktz@ficusheian.org.uk...
> Giusi  wrote:
>
>> I just made this today because it is hotter than the hinges and that's 
>> what
>> my Peruvian friend always made for us on those days.
>
> Thanks for a very nice recipe, Judith. I've just made it and you're spot
> on, it tastes just right even though these climates are slightly cooler
> than yours. :)
>
> I can even imagine variations on the base, with perhaps mangoes or
> watermelons... And even a dash or two of vodka or rhum... Perhaps one
> mint leave per glass... But even with your recipe it has the charm and
> efficiency of simplicity!
>
>
> Greg

I'm so pleased you made it!  All the above suggestions were made and Elba 
said that this drink was specifically for avoiding problems from being out 
in very hot weather, so not to screw it up with likker.  (I don't love mint, 
so never thought of that, however basil might appeal.)

I learned a lot from Elba about bearing up under the heat.  Since I was 
reared in Maine, I had experienced sun poisoning twice at university because 
I didn't know how to survive.  Naturally, even the best fruit drink wouldn't 
prevent that.