1 banana, ripe
1/2 cup pineapple juice
1/2 cup orange juice
1 tbsp grenadine syrup, optional ice cubes
Directions
"This delicious drink is great for kids who are lactose intolerant
because it tastes very creamy but does not contain milk. Although
optional, grenadine syrup (available in the soft drink section of
supermarkets) turns the shake a wonderful pink.
Peel banana and break into pieces. Place in blender or food
processor. Pour in pineapple juice, orange juice and grenadine syrup
(if using); blend until smooth, about 30 seconds. Add ice cubes;
blend for 1 minutes or until creamy and frothy.
SERVES: 2
per serving: about 115 calories 1 g protein trace fat
29 g carbohydrate
SOURCE: Bonnie Stern recipe in Canadian Living magazine, August 1993
Servings: 2 servings
Caribbean Fruit Shake Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius recounts how the Roman chefs made use of many different aromatic flavours, including many that are still in use today such as thyme, mint and dill. As we move on, there were a couple of books published in the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that appears on menues today, but rather accounts of the types of food enjoyed by the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including parsley, basil and rosemary. These new foods and tastes was responsible for a surge in manuscripts on cooking, some of which still exist in private libraries. During the next few centuries, the upper classes strove to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are starting to become popular as a result of higher levels of literacy, people having increased free time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Caribbean Fruit Shake recipe.
