Fresh Idea: Cool It

Aloe vera: burn remedy and...trendy foodstuff? It is for some Boston chefs.

By Brittany Jasnoff | Boston Magazine |
Photograph by Aaron Amat

Photograph by Aaron Amat

Aloe vera: burn remedy and…trendy foodstuff? It is for some Boston chefs, who are mixing the juice of the succulent plant into cocktails and adding it to desserts. Ken Oringer’s Clio serves a passion-fruit tart with lychee sorbet and aloe ice cubes, while Back Bay hotspot Forum offers a prosecco cocktail featuring green chartreuse, aloe, and honey. And Myers + Chang has been pouring its house-made aloe-yuzu soda since opening in 2007. “Aloe is supposed to be good for your digestive system,” says chef-owner Joanne Chang. “But we do it more just because it tastes good…. It’s bright; it kind of wakes up your palate and gets it ready for the next bite.” For an at-home refresher, Chang suggests mixing the naturally bitter juice with sugar, a squeeze of lemon or lime, and soda water — or a spirit like tequila. Now that’s what we call soothing.

Aloe juice, $1.89 a bottle at Ming’s supermarket, 1102 Washington St., Boston, 617-338-1588.


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