Hard-working agricultural folks have their own favorite thirst-quenchers when it comes to relieving their tired bodies. Some favor basi, other tuba and some lambanog. City dwellers mostly drink coffee and softdrinks. Yet even if Filipinos are not frequent juice drinkers we enjoy juices made from local fruits like mangoes, kalamansi, dalanghita, pineapple and guyabano.

• 1 cup guyabano pulp, seeded

• 2 tablespoons kalamansi juice

• ½ cup sugar

• crushed ice

• Mix together the guyabano pulp, kalamansi juice and sugar.
  

• Transfer to a blender. Add some ice or cold water then process until smooth.
  

• Serve cold.

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• Sago Gulaman Recipe (0)

Sago’t Gulaman is a very popular refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.

• 3 cups sugar

• 3 cups water

• boiled sago

• cooked gulaman, cubed

• crushed ice
  

• Caramelized sugar in a saucepan. When melted, pour in the water.

• Continue cooking until the sugar is completely dissolved. Cool completely.
  

• Add some of the cooled arnibal or syrup to the sago to sweeten it.

• In a glass, put some sago and gulaman. Add enough arnibal to sweeten. Fill with ice or add ice-cold water.

To Cook sago:

• Boil water in a saucepan. Add in uncooked sago.
  

• Stir to prevent sticking.
  

• Cook until transparent.
  

• Drain then rinse.

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• Guyabano Cooler Recipe (0)