The simplicity and pure taste of santol juice in an earlier post had me thinking about the basic flavors used in local juices. My current cold/cough also means I am craving anything with a high Vitamin C content. Because the markets were flooded with really nice small dayap last weekend, I overbought as usual. I made a pitcher of dayap juice using about 1.5 kilos and it yielded about 6-8 glasses. These fruit had superb flavor. It is best described as bracing, clean and clear citrus essence at its best. The fruit werenâ€™t as juicy as lemons or larger limes but the flavor was impressive. Squeezing the juice out of them was a little bit of a workout.
At PHP25 a kilo, this was not a cheap pitcher of juice. To make, juice about 1-2 kilos of dayap, add water and some honey or sugar syrup to taste. Add mint leaves if you want to get fancy. Serve over lots of ice. This would better approximate a canned soda if you added Sprite or 7Up instead of water. Add lots of sliced dayap to the pitcher for visual appeal and to identify the juice if you have several pitchers out at once. If you do not wish to dilute the dayap flavor, make some dayap ice cubes a day ahead and just store in your freezer. Use these instead of plain ice and the juice will be incredibly dayap instense…
I also wanted to try and see what a homemade dalandan soda would taste like so I juiced up two sweet dalandans, added some club soda and some sugar and stuck it in a blender with ice for a few seconds. It was delicious as wellâ€¦ so much better than the canned soda as the flavor of the dalandan was really noticeable. Dalandan were much easier to juice. The ingredients for both of these juices are so readily available now that they are in season and yet it is increasingly rare that anyone makes these juices from scratchâ€¦such a shame really. It takes so little effort and if you pop the pitcher in the fridge it can serve many folks over the course of a day.