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Horchata lojana
Horchata lojana: a rosy-pink infusion of garden herbs and flowers, brightened with lemon, from Loja in Ecuador's south
In Loja and the valleys of Vilcabamba and Malacatos, horchata has nothing to do with rice: it is a pink herbal infusion of anything up to twenty garden plants, drunk hot at breakfast and after lunch, or cold from the fridge on warm afternoons. Markets sell the herbs in bundles: cedrón, hierbaluisa, toronjil, mint, chamomile, mallow, and the red-leaved escancel and ataco (red amaranth) that give the colour. It tastes lemony, floral and faintly silky, and turns from ruby to bright pink the moment lemon juice goes in. The common mistake is boiling all the herbs hard, which makes it bitter and grassy; only the tough flaxseed and lemongrass simmer, and the soft leaves steep off the heat. It is ready when the liquid is deep red-pink and smells of lemon and flowers. Abroad, Latin shops sell dried mixes; dried hibiscus gives the colour if you lack amaranth. It is traditionally drunk to settle the stomach; if you are pregnant or on medication, check with a doctor before drinking it daily. Chef's tip: add lemon at the table, glass by glass, to watch the colour change.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the infusion
- 6 ¼ cups water
- 1 tbsp whole flaxseed
- 2 lemongrass stalksbruised and cut into pieces
- ⅔ oz red amaranth leaves (ataco)or 1 tbsp dried hibiscus for colour
- ⅓ oz lemon verbena leaves (cedrón)fresh, or 3 g dried
- ⅓ oz fresh mint
- 2 tbsp dried chamomile flowers
- 4 scented geranium leaves (optional)rose- or lemon-scented
To finish
- 2 ⅛ oz sugar or grated panelaor to taste
- 2 tbsp lemon or lime juice
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/5 doneStep 1: Bring the 6 ¼ cups water to the boil with the 1 tbsp whole flaxseed and simmer gently for 5 minutes, until the water feels slightly silky.
6 minStep 2: Add the 2 lemongrass stalks and simmer 3 minutes more.
3 minStep 3: Turn off the heat and add the ⅔ oz red amaranth leaves (ataco), ⅓ oz lemon verbena leaves (cedrón), ⅓ oz lemon balm (toronjil), ⅓ oz fresh mint, 2 tbsp dried chamomile flowers and 4 scented geranium leaves if using. Push them under, cover and leave to steep until the liquid is deep ruby-pink and smells of lemon and flowers.
10 minStep 4: Strain through a fine sieve, pressing the herbs gently. Stir in the 2 ⅛ oz sugar or grated panela until dissolved.
2 minStep 5: Add the 2 tbsp lemon or lime juice: the colour turns from ruby to bright rosy pink. Serve hot, or cool and chill it and serve cold. It keeps 3 days in the fridge.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 0 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does horchata lojana take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh mint?
- Fresh coriander, same amount (different but just as fresh).
- What can I use instead of lemon or lime juice?
- Lemon juice, same amount.
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Spanish