In Peru, whenever it’s a warm day and you’re having fun under the sun, it´s time for a refreshing cremolada. This Peruvian version of a slushie is made with frozen fruits or simply flavored with a fruit juice. We like to make them with all kinds of nourishing and aromatic tropical fruits, but sometimes you can find boozy alternatives with algarrobina or pisco sour flavors. My favorite place in Lima to have one of these delightful drinks/desserts is Curich, in Miraflores. If you are in the neighborhood by all means go there and don’t miss out on the experience of enjoying one or more of the many fresh flavors they offer on a daily basis.
When I go there, one of my favorites is tamarind cremolada, with the intense sweet-tart flavor of the tamarind pulp. I also love pineapple, camu camu (richest source of vitamin C in the world!), mamey, guanábana (soursop), lucuma, cherimoya, mango, papaya, pomegranate… OK, fine. I love them all. But what I like even more about these delicious frozen beverages is that you don’t have to wait to find a vendor to have one. You can actually make them at home with very little effort. For this you only need fresh fruit, sugar, and boiled water. Yes, the secret ingredient to make cremoladas with the right texture is using boiled -and then cooled- water. First, process the peeled fruit in the blender. Combine with sugar. Then add water. Freeze for a few hours, process one more time in the blender, y listo! You´ll have the most delicious cremoladas ever.
If you think this is as easy as a recipe can get, think again, because you can use any refreshment you have in the fridge to make cremoladas. What about lemonade, for example? Café con leche? Chocolate con leche? Passion fruit or tangerine juice? And what about cremoladas for grown ups to entertain your friends at your next pool party or summer BBQ? Pisco sour , algarrobina, pisco punch, or chilcano make amazing cremoladas to be served at parties.
Use a spoon to eat these delicious cremoladas at first, and when the ice melts you can use a straw.
- 2 lb fresh fruit
- 1 cup sugar
- 5 cups boiled and cooled water
- Camu Camu
- Process the fruit in the blender until smooth. Add the sugar.
- Combine with the water and put in a baking pan in the freezer, about three / four hours.
- Transfer to a blender and process again until it has a slushie texture.
- Serve immediately.