Ingredients
The Wintermelon Syrup- 1.5 kg Fresh Winter Melon (Look for "Ash Gourd" in Asian grocers)
- 250g Brown Sugar (Dark muscovado gives best flavor)
- 50g Rock Sugar (Adds a cleaner sweetness)
To Serve
- Water (to dilute)
- Plenty of Ice
- Optional: Lemon Slice or Grass Jelly cubes
Nutrition per serving (diluted):
Calories: 110
Fat: 0g
Sugar: 28g
Protein: 0g
Instructions
1
2
The Sugar Soak: Place the melon cubes in a large pot. Pour the brown sugar over them. Stir to coat. Let it sit for 1 hour. This is crucial: the sugar draws the water out of the melon, creating its own liquid without adding water.
3
Slow Simmer: Add the rock sugar to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours. The melon will turn translucent and brown, and the liquid will become a thick, dark syrup.
4
Strain: Strain the liquid through a fine mesh sieve or cheesecloth. Press down on the melon pulp to extract every drop of syrup. Discard the pulp.
5
Serve: To drink, mix 1 part Wintermelon Syrup with 3 parts water (or to taste). Serve over plenty of ice.
Expert Tip: Why "Winter" Melon?
Despite being a summer drink, it is called Winter Melon because the mature gourd develops a waxy, white coating that looks like frost. This coating allows the vegetable to be stored for months throughout the winter without rotting.
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