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The drink made out of the flowers of Hibiscus sabdariffa has many regional variations and names: it is known as bissap in Burkina Faso, Côte d'Ivoire and Senegal; wonjo in The Gambia; zobo in Nigeria; zobolo in Ghana; foléré, dabileni, tsobo, siiloo or soborodo in different parts of Africa; [1] karkadé in Egypt, Sudan and Italy; sorrel in ...
Champurrado is a Mexican chocolate drink, sometimes incorrectly called "Mexican chocolate tea". It is a popular recipe exported to the United States. This drink is made with chocolate and spice with cinnamon. Champurrado is related to xocoatl, which is a traditional Aztec cocoa-bean drink.
In the commercial production of tamarindo the beverage is carbonated, making it similar to a soft drink. [6] The use of tamarind pulp in tamarindo makes the beverage a good source of potassium, calcium and carbohydrates and contains high levels of Vitamin B (Vitamin B1 - thiamine and Vitamin B3 - niacin) and small amounts of Vitamin C. [6]
Ghia’s flagship product is a nonalcoholic apéritif made with the “purest ingredients.” Ghia Original Apéritif is sold in a 500 ml glass bottle, which contains 17 servings and also comes in ...
Two types of aguas frescas in a Mexican taqueria in Seattle. On the left is a jar of agua de flor de Jamaica, and on the right is horchata. The drinks are ladled from the jars into glasses. Chia seed agua fresca Guava agua fresca. Aguas frescas [1] [2] (English: cool waters, lit.
Sorrel (drink), made from Jamaican sorrel , is enjoyed all year round, but is especially consumed as a Christmas drink. White rum or wine is often added at Christmas. Jamaican sorrel has become a popular beverage in Latin America, known as agua de Jamaica, flor de Jamaica or simply Jamaica.
Kenyon advises clients to consume snacks which contain no more than 20 grams of carbohydrates and 140 milligrams of sodium per serving, in accordance with American Diabetes Association guidelines.
The drinks are meant to be an alternative to the sugary beverages kids often consume, which are the No. 1 source of added sugar in American children’s diets. Close to two-thirds of children have ...