Ingredients
6½ cup winter melon fruit
1 cup brown sugar, powdered
4 tbsp rock sugar
1½ tbsp fresh milk or creamer
1 tbsp jasmine tea leaves
1½ tbsp winter melon syrup, as prepared
1 tbsp sugar or agave or fructose syrup
5 ice cubes
Preparation
Start by washing and peeling the fruit. Deseed the fruit and cut it into small pieces, enough to be cooked easily.
Make sure not to discard the seeds, just set them aside. Get a large pot and add the cubed fruit into it.
Sprinkle powdered sugar on the fruit as you turn on low heat and let it sit for an hour or so.
After a while, you will start noticing a layer of water at the bottom of the pot. The water from the melon is collected in this way. Don’t get rid of the water; just place the pot over medium heat afterwards.
When the water starts to boil, add the rock sugar to the pot. As an option, add the seeds we previously set aside to intensify the taste of the melon.
Reduce the heat from medium to low, cool the infusion for 90 minutes as you want the fruit to turn transparent.
Remove the pot from heat and let it cool. Extract the wintermelon syrup from fruit with a linen cloth or mesh strainer.
Add a teaspoon of jasmine tea leaves in 200ml boiling water, and steep for 3 to 5 minutes. Once done, mix the sugar in and set the hot drink aside to cool down.
Pour the chilled tea and syrup into a glass cup with ice cubes. Then add 1 to 2 tablespoons of milk. Serve your wintermelon milk tea chilled!
