Chilled Ginger & Lemon-Bergamot Stoned Fruit Soup Served with Yogurt and Kashi® Cookies Recipe
This stunning, fragrant fruit soup will wow your guests and is so easy to
make! With a potpourri of seasonal fresh fruit, ginger, yogurt, herbs, and even
Earl Grey tea, it’s a chilled wonder.
- 1 ripeorganic peach
- 1 organicplum or pluot
- 8 organicBing cherries, halved & pitted
- 1 ripeorganic apricots
- 6 ripeorganic blackberries
- 1 cuporganic agave syrup
- 2 cupswater
- 2 oz.chopped fresh ginger
- ½ oz.natural Earl Grey tea
- 1 organiclemon, zest peeled wide strips
- 8 oz.organic low-fat plain or vanilla yogurt
- 1 oz.fresh mint, chiffonade
- 1 oz.fresh basil, chiffonade
- 4 wholeKashi® Oatmeal Raisin Flax chewy cookies
1. Halve peaches, plums/pluots, apricots and cut into quarter-inch slices.
2. Halve the cherries and blackberries. Set aside all fruit.
3. Combine agave & water and bring to a boil (make a syrup). Once it comes to a boil, turn off the burner and add the ginger, tea and lemon zest strips. Allow to steep 15 minutes. Strain the “soup” in strainer and chill in the refrigerator.
4. Combine the chilled soup with the fresh fruit, top with chiffonade of mint and basil and toss to combine ingredients.
5. Serve with fresh yogurt and cookies.
© Kashi 2021
Abstract Background Helicobacter pylori infection has been associated with chronic gastritis, peptic ulcer and gastric carcinoma as over half of the world's population is colonized with this gram-negative bacterium. Due to the increasing antibiotic resistance, its eradication rates fails in a great portion of patients. A number of studies showed that molecules largely distributed in commonly consumed fruits and vegetables may have antimicrobial activity. The aim of the present study was to investigate the effect of bergamot juice (BJ) against Helicobacter pylori in vitro. The potential therapeutic combination between BJ and the antibiotics amoxicillin (AMX), clarithromycin (CLA) and metronidazole (MTZ) has also been evaluated. Methods The minimum inhibitory concentration (MIC) of BJ, AMX, CLA and MTZ against 2 ATCC and 32 clinical isolates of H. pylori was assayed according to CLSI. The checkerboard method was used to determine the efficacy of the association BJ with the three reference antibiotics. Killing curves were performed on the two cagA-positive ATCC strains of H. pylori (ATCC 43504 and ATCC 49503), on the clinical isolate cagA-positive HP6 strain of H. pylori and on the clinical isolate cagA-negative HP61 strain of H. pylori. Results BJ (2.5 %, v/v) inhibited the growth of 50 % of the H. pylori clinical isolates, whereas 5 % (v/v) inhibited 90 %. AMX was the most effective antibiotic against the reference strains and the clinical isolates, followed by CLA and MTZ. In the combination assays, synergism was observed between BJ and AMX and between BJ and MTZ against both the reference strains and the clinical isolates. Indifference was observed between BJ and CLA. Conclusions BJ was effective in vitro against H. pylori and the genotype status of the clinical strains may have an impact on its susceptibility. The synergistic combination of BJ and antibiotics could be used to prevent or treat resistance.
Toby Cecchini, Long Island Bar | Brooklyn
Created for a customer who was on his way to a sushi dinner and wanted something Japanese to prime his palate, Toby Cecchini’s Bergamot Sour is essentially a gin sour with housemade bergamot cordial and fresh ginger syrup deployed as sweeteners, all garnished, appropriately, with a shiso leaf.
from Punch (http://punchdrink.com)
- 2 ounces gin, preferably Plymouth
- 1/2 ounce ginger syrup (see Editor's Note)
- 3/4 ounce bergamot cordial (see Editor's Note)
- 1 ounce lime juice
Garnish: grapefruit twist, shiso leaf
- In a shaker tin, combine all ingredients and shake.
- Strain into a rocks glass and garnish with a grapefruit twist and a shiso leaf.
6 ounces rich simple syrup (2:1, sugar:water)
1 ounce pure ginger juice
Blend together. (Note: If you can't source ginger juice, muddle several chunks of ginger with a 1/2 ounce of simple syrup in a cocktail shaker before adding remaining ingredients.)
6 bergamot fruits
1/2 cup raw cane sugar
Toby Cecchini creates his cordial by instinct, so here is an approximation for the home bartender. Peel the fruit and macerate peels in sugar overnight to make an oleo saccharum. Meanwhile, juice the peeled fruits and combine juice with the oleo saccharum and macerate for another day or two. Strain and store until ready for use.
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