Food feature: Lemon cucumber shake with ginger foam

With the benefits of lemon turning drinks into alkaline concoctions which is very beneficial to the body becoming quite a buzz among health enthusiasts, I turned my health drink up a notch with a hint of ginger. For another, my family  have strongly considered stocking up on lemons or its more economical counterpart, on calamansi, as well.  It was explained by many dieticians that increasing alkaline consumption aids metabolism; boosts the immune system; helps fight hunger cravings (definitely a plus right now); and flushes out toxins.   So, I thought of combining this with the healing benefits of ginger which is a key to colon cancer prevention and inhibits fatty deposits from the arteries.  No wonder, too, that ginger is being processed into various forms for ease of use and being used in appetizers, to main dishes, to drinks, and even to desserts.

A known ginger product is the salabat or ginger tea.  It is one of the widely used herb tea in the Philippines.  Known for healing sore throat or stomach ache, salabat has been more accessible to Filipinos especially that ready-to-mix powder have been introduced in the market as well.  Hence, no need to crush and boil ginger or look for other herbs to blend with it.  For most people however, ginger is usually used in warm dishes or drinks (well, a gingerbread is quite an exception).

Matching my desire to manage my cravings and putting-up better food options, I was able to come-up with this drink which was a hit especially to my parents (and surprisingly, even to my office mates) .  None of us actually thought that ginger can blend well with citrus fruits, let alone with milk, and can end up as a refreshing cool drink.  From a dinner brew, the shake was extended to a next-day afternoon refreshment.



  • 1 piece lemon (squeezed)
  • 1 piece cucumber (sliced for the food processor)
  • 1 cup of fresh milk or 3 tbsp of milk powder for the shake; 2 tsp of milk powder for the ginger foam
  • 2 tbsp of brown sugar
  • 800 ml of water for the shake; 1 cup of water for the ginger foam
  • 3 tsp of salabat or ginger tea powder for the shake; 1/2 tsp for the ginger foam

What to do:


  1. Slice the cucumber; blend all ingredients in a blender/food processor; and
  2. Pour into glass/cup.

(ginger foam)

  1. Using the food processor, whip in the milk, water, and salabat until the mixture becomes a foam;
  2. Scoop it to the drink; and
  3. Sprinkle with salabat powder and brown sugar.


If you want to choose an actual ginger, try using a small amount at first.  Grate the ginger into the food processor before blending all of the ingredients.

See how ginger can be blended in cold drinks as well.  Let me know what you think.


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