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Watermelon smoothie

Ingredients

Adjust Servings:

	300 g watermelon
	1 tablespoon of fresh lemon juice
	1 teaspoon of honey

Nutritional information

1.6 g

Protein

0.3 g

Fat

31 g

Carbs

115

Calories

Watermelon smoothie

Name: Watermelon smoothie
Total time: 5 min
Yield: 2
Cuisine: European
Ingredients: watermelon: 300 g; fresh lemon juice: 1 tablespoon of; honey: 1 teaspoon of

WITH lemon

Features:

Cuisine:

European

5 min
Serves 2
Easy

Ingredients

300 g watermelon
1 tablespoon of fresh lemon juice
1 teaspoon of honey

Directions

Watermelon smoothie combines the juicy sweetness of ripe watermelon with the zesty tang of lemon, creating a balanced and refreshing flavor profile.

Rich in vitamins A and C, this smoothie not only hydrates and promotes healthy skin, but also boosts your immune system. The watermelon provides a natural source of antioxidants and hydration, while the lemon adds a revitalizing zing and supports digestion.

Ideal for a hot day or a post-workout treat, this smoothie is both delicious and nutritious.

Steps

Done

5 min

preparation

1. Cool the watermelon in the refrigerator.
2. Peel the watermelon from seeds and peel.
3. Place the resulting watermelon pulp in a blender, add lemon juice and honey. Blend in a blender until smooth.
4. Pour the finished watermelon smoothie into a glass, if desired, you can garnish with a slice of watermelon or fresh mint.

Bon appetit!

Chef Hanna

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Dish Magazine

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Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Watermelon smoothie

WITH lemon

Ingredients

Directions

Steps

preparation

Chef Hanna

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