5 June, 2016
Nam Dang-Mu Pan (drink)
For this drink, I like to use really sweet red watermelons. The watermelon originated in Africa, but reached South-Eastern Asia a long time ago. There are evidence of watermelons being cultivated in India as early as the 7th century AD and we know that watermelons have been eaten in China since at least the 10th century.
- 1,5 kg of watermelon
- 0,5 kg of ice cubes
- Cut out the red flesh of the watermelon. Remove excessive seeds, but you don’t have to go overboard – some seeds in the drink will not ruin it.
- Cut the watermelon flesh into chunks.
- Put the ice in a mixer or food processor capable of crushing ice. Crush the ice.
- Add the watermelon chunks and blend until the melon is pureed and well mixed with ice.
- Serve in tall glasses and drink through a straw.
If you use more ice and less watermelon, you can create a watermelon slushy that can be eaten with a spoon. Another method for making great watermelon slushy is to cut the red flesh into chunks and place them in the freezer. When they are frozen, crush them in a mixer or food processor capable of crushing ice and serve right away. For a more sour slushy, add some lemon juice.