Lemonade: that cool, refreshing, minty drink
I fell obliged to share with the world a very well-kept secret. Those guys in Cuzco have advanced lemonade technology to a degree never before seen. And urmans need this information to recover from their hectic lives.
Cuzqueños, presumably due to the dearth of distractions found in bigger cities, have achieved a product that is without defect. With the ideal level of sourness, a subtle, noticeable but not overbearing touch of bitter, perfectly cold temperature (served in large glasses with copious amounts of ice), absolute “refreshingness” (to use the anglicized version of a despicable-but-useful term from Sony Entertainment Television, that bastion -unknown to the US- of Latino-Venezuelan commercial pop culture), and total satisfaction of both thirst and whatever other desires that may befall the consumer.
Without being a chef, I think I’ve hit the formula:
- Peruvian limón (duh), in abundance to ensure tartness (these are most similar to the key limes known to our US audience);
- water (double-duh);
- gum arabic (moderately applied so as to not taste like those watered-down sweet concoctions that many Lima restaurants call limonada);
- peppermint (or what we call hierba buena);
- peel of the aforementioned limón, but just a tad so as to provide a hint of bitterness without totally screwing up the product.
Blend everything, serve over ice and attempt to contain your excitement.
Particularly suggested are those served at La Cicciolina and Los Perros (the latter pictured).
…and let’s hope that this know how never leaves Cuzco.
Technorati Tags:
Cuzco, Lifestyles, Peru, Travel
Este artículo está disponible en castellano. Haga click aquí.
Filed under: Cuisine, Lifestyles, Travel