Miraculous aloe vera lemonade (with an aloe scramble chaser)
I had been seeing aloe vera drinks around, and I was intrigued. Until aloe quietly began to take up residence beside the coke and orangina at the store, I had always thought that it was more friendly with the noxema and topical pain relievers, but I guess it decided to switch neighborhoods. There probably aren’t nearly as many sunburns to keep it busy these days, so it needed to reinvent itself.
I was too afraid to pick up a drink at first, thinking it might be some kind of disgusting new age thing (let’s all stop a moment and once again wonder why uber healthy foods often taste vile) so I went home and googled it, and I found this aloe fan’s article. I’m sure that if the aloe guy who wrote this article had recorded a sound byte it would have sounded a whole lot like double rainbow guy. Here’s the double rainbow video in case you somehow missed it:
Never gets old. You have to respect that kind of enthusiasm for something, and it definitely shone through in aloe guy’s article. In case you were too lazy to click on the hyperlink, he goes on and on about the health benefits, swearing that aloe cures cancer, bowel problems, diabetes, inflammation, and pretty much everything else. I dove in and gave a drink a try.
It was a sweet, uncarbonated energy-type drink that was very easy to take, although it was slightly lumpy as you drank it. As I often do with cooking I wondered if I might be able to do an even better job of recreating the wheel, and so I decided to get my own aloe plant from our local Home Depot and gobble it up. Here is a sneaky little picture of it:
I was craving lemonade, so I borrowed a simple recipe and followed it as written. Luckily it turned out beautifully. I didn’t want to completely pillage my little plant, so when the lemonade was ready I lopped off one small aloe frond, scooped the gel from the centre, and threw it into my blender along with one glass’ worth of lemonade. Here are the specific instructions:
Aloe Vera Lemonade
(makes 1 pitcher, although aloe must be multiplied per glass)
- 3/4C sugar
- 1C water
- 1C lemon juice (4-6 lemons)
- 3-4C cold water
- 1Tbsp of aloe gel per glass
Directions: Combine sugar with 1C water and heat in small saucepan until sugar dissolves. Juice your lemons. Add the juice and sugar water to a pitcher, and add remaining water. Refrigerate until cool. Pour one glass into blender and combine with 1Tbsp aloe gel.
Results: Great! My husband said the lemonade did taste slightly “different,” but I couldn’t taste the aloe at all, and the lemonade was a nice tart hot weather treat. My version of an aloe drink wasn’t lumpy. Rating: 3 Yums I do get disappointed, though, when I can’t taste my adventurous food, so I continued with the aloe leaf having read somewhere that the whole thing was edible, chopping it up to make…
- 4 eggs, scrambled with fork
- 1Tbsp olive oil
- One small aloe frond (leaf?), chopped, gel and spines removed
- 2Tbsp cheese (I happened to have Boursin, so I used that, but any tasty cheese will do. Grate it if it’s a harder one)
- 2Tsp milk
- Salsa and fresh cilantro garnish
- Salt and pepper to taste
Directions: Combine all except salsa and cilantro. Heat oil in frying pan over med heat for 1min. Add egg mixture and scrape from pan regularly until eggs are cooked and reasonably dry. Have you really never made scrambled eggs? I won’t judge. Add a dollop of salsa and fresh cilantro if desired.
A winner again. I’m already eyeing the remaining leaves on my aloe plant. Could it be that the aloe made my eggs taste slightly mushroom-ish? Strange, but that was the flavour I walked away with. Rating: 2 Yums