Winter melon tea is traditionally enjoyed cold in summer but can also be served hot. The recipe below produces a concentrated syrup that you can keep in the fridge for up to a week. Simply dilute one part syrup to five parts water (or to taste). You can turn the diluted drink into boba/bubble tea by adding your choice of ingredients: lychee jelly, pearls, milk, black tea, ginger and so on. Alternatively, freeze the syrup in ice-cube trays, then simply pop a block or two into water for iced winter melon tea. To store the syrup, you’ll need a small clean and sterilised glass jar with a lid.
Ingredients
1kg mature winter melon (scale up according to how much winter melon you have)
250g brown sugar (it gives the tea its colour and caramel flavour)
These ingredients make around 200ml of syrup.
Method
Wash the winter melon to remove the waxy coating, then slice it into 2–3cm cubes, leaving the skin and seeds intact.
Place the winter melon cubes into a large saucepan, and stir in the brown sugar until it has dissolved. Set aside for 2 hours so that water is extracted from the winter melon.
Bring the saucepan of winter melon to a boil. Reduce the heat to low, and simmer for 1–2 hours or until the winter melon has turned mushy and transparent. Stir now and then to prevent the winter melon from burning. You can keep the saucepan covered or uncovered: keeping the lid on creates a watery syrup; keeping the lid off (my preference) creates a concentrated syrup that needs to be diluted more.
Allow the syrup to cool, then pour it through a cheesecloth or strainer and into the jar. Place the lid on a jar, and store the jar in the fridge for up to 1 week.
Author
Connie Cao
Mitcham