Lemon Winter Melon Dew
Overview
In this winter melon dew, the ratio of winter melon to brown sugar is basically 10 to 1. Of course, if you like it sweet, you can go to 7 to 1 or 5 to 1. Because this is boiled pulp and then used to drink water, so too much sugar is not a big problem. In addition, too much sugar will not spoil easily. Sometimes I like to add honey to water to make ice cubes, which can make the winter melon tea lighter. When making winter melon tea, I can add water once in the middle, and it will still taste good. Then it is said that winter melon can reduce edema and brewing with lemon can also increase the intake of vitamin C.
Tags
Ingredients
Steps
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Wash the winter melon you buy, remove the skin, and try to buy a tender one. The gluten in a small winter melon of about 2 pounds is not that thick, and the meat is much more tender and juicy.
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Cut the winter melon into small pieces, and then use a food processor to puree the winter melon. If you don’t have a food processor, it’s good to cut some. The reason why you use young winter melon is because it’s easy to cut.
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Put brown sugar in the pot (put a spoonful first), slowly cook it over low heat until it turns into golden caramel, then pour in the winter melon puree and slowly boil out the water.
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Add the remaining brown sugar and continue to cook slowly over low heat. Don't walk away. Stir slowly. It will take about two hours to slowly cook the winter melon pulp.
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Just brew the coffee until it is almost transparent in color, and then put it in a glass bottle (sterilize the bottle in advance). When you usually use it, just add a few tablespoons of winter melon tea, add a slice of lemon, brew with warm water, and then add a lot of ice cubes.
