Ingredients
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For the mung bean sprouts:
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1/2 cup raw mung beans (available at most Asian grocery stores)
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Water (just enough to cover the beans)
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Cheesecloth or a fine mesh sieve lined with a clean cloth
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Kitchen twine for securing the sprouts
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For the watermelon juice:
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2 large ripe seedless watermelons (about 15 cups cubed)
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Ice cubes (as needed)
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Lime wedges (for garnish)
Directions
Subtitle: A Budget-Friendly, Gluten-Free, Kid-Friendly, High-Protein Chinese Drink Recipe Inspired by Traditional Fermentation Techniques
Ingredients:
For the mung bean sprouts:
* 1/2 cup raw mung beans (available at most Asian grocery stores)
* Water (just enough to cover the beans)
* Cheesecloth or a fine mesh sieve lined with a clean cloth
* Kitchen twine for securing the sprouts
For the watermelon juice:
* 2 large ripe seedless watermelons (about 15 cups cubed)
* Ice cubes (as needed)
* Lime wedges (for garnish)
Instructions:
1. Drain and rinse the soaked mung beans well. Transfer them to a cheesecloth-lined sieve or colander set over a bowl. Secure the top of the cheesecloth with kitchen twine, forming a bundle. Place the bundled mung beans under running water for about 30 minutes until they begin to sprout. Drain and rinse thoroughly.
2. Meanwhile, using a blender or food processor, purée the watermelon cubes into a smooth consistency. Strain through a fine mesh sieve if desired for a smoother texture. Add ice cubes and lime juice as needed to taste. Serve immediately.
Directions:
To assemble the drink, place a scoop of sprouted mung beans (about 1 tablespoon) at the bottom of each glass. Pour the freshly made watermelon juice over the beans, being careful not to disturb their sprouts. Garnish with additional mint leaves, lime wedges, and ice cubes if desired. Enjoy!
Yield: 4 servings
Difficulty: Easy
Nutrition Facts per serving (without including optional ingredients):
Calories: 70 calories
Carbohydrates: 17 grams
Protein: 6 grams
Fiber: 2 grams
Sugar: 10 grams
Total Time: 1 hour (including soaking and sprouting time)
Note: This drink can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply allow the mixture to come to room temperature before serving.
Steps
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1
Done
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Drain and rinse the soaked mung beans well. Transfer them to a cheesecloth-lined sieve or colander set over a bowl. Secure the top of the cheesecloth with kitchen twine, forming a bundle. Place the bundled mung beans under running water for about 30 minutes until they begin to sprout. Drain and rinse thoroughly. |
|
2
Done
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Meanwhile, using a blender or food processor, purée the watermelon cubes into a smooth consistency. Strain through a fine mesh sieve if desired for a smoother texture. Add ice cubes and lime juice as needed to taste. Serve immediately. |
