📝 About This Recipe
A cornerstone of traditional East Asian refreshment, this Winter Melon Tea is a deep, caramel-hued elixir crafted from slow-simmered melon and unrefined sugars. The winter melon, prized for its cooling properties, transforms into a fragrant syrup that is both earthy and floral, offering a nostalgic sweetness that store-bought versions simply cannot replicate. It is the perfect restorative drink, serving as a soothing balm for hot summer days or a comforting, warm embrace during the winter months.
🥗 Ingredients
The Melon Core
- 1.5 kg Fresh Winter Melon (peeled, deseeded, and cut into 1-inch cubes)
- 250 grams Dark Brown Sugar (unrefined for deeper caramel notes)
- 100 grams Black Sugar (Kurozu) or Muscovado (provides the signature dark color and mineral depth)
- 150 grams Rock Sugar (adds a clean, crystalline shine to the syrup)
Aromatics & Infusion
- 3 pieces Pandan Leaves (tied into a knot to release fragrance)
- 500 ml Water (filtered water is preferred)
- 1/4 teaspoon Sea Salt (to balance the intense sweetness)
For Serving
- 2 cups Ice Cubes (per serving)
- 1 sprig Fresh Mint (for garnish)
- 1-2 pieces Lemon Slices (optional for a citrus twist)
- 1/4 cup Cooked Tapioca Pearls (optional for a bubble tea style)
👨🍳 Instructions
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1
Prepare the winter melon by removing the thick green skin and the pulpy center with seeds. Cut the firm white flesh into 1-inch (2.5cm) cubes.
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2
Place the cubed melon into a large, heavy-bottomed pot. Toss with the dark brown sugar and black sugar until every cube is well-coated.
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3
Allow the melon to macerate at room temperature for at least 1 hour. You will see the sugar draw out the natural juices of the melon, creating a dark liquid.
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4
Add the 500ml of filtered water, the rock sugar, the sea salt, and the knotted pandan leaves to the pot.
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5
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting.
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6
Simmer gently for about 1.5 to 2 hours. The melon cubes should become completely translucent and take on a dark, mahogany color.
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7
Stir occasionally to ensure the sugars do not scorch at the bottom of the pot. The liquid should reduce into a thick, syrupy consistency.
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8
Once the melon is soft and the syrup is rich, remove the pandan leaves and discard them.
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9
Using a fine-mesh strainer or cheesecloth, strain the syrup into a clean, heat-proof glass jar. Press down on the melon solids to extract every drop of flavor.
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10
Reserve the candied melon pieces; they are delicious as a topping for desserts or can be eaten as a snack.
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11
Allow the syrup concentrate to cool completely to room temperature before sealing the jar and refrigerating.
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12
To serve, mix 1 part winter melon syrup with 3 to 4 parts water (or to your preferred sweetness level). Serve over plenty of ice.
💡 Chef's Tips
Use a mix of sugars; the black sugar provides color while the rock sugar provides a 'clean' sweetness that doesn't feel heavy. Don't rush the maceration process; letting the melon sit with the sugar ensures the flavor is extracted from the core of the fruit. If you prefer a clearer tea, avoid mashing the melon too hard during the straining process. The syrup keeps perfectly in the refrigerator for up to 3 weeks in an airtight glass container. For a smoky depth, you can lightly toast the brown sugar in the pot for 1 minute before adding the melon cubes.
🍽️ Serving Suggestions
Mix with cold oolong tea instead of water for a sophisticated 'Winter Melon Oolong' blend. Add a squeeze of fresh lime or lemon juice to brighten the earthy notes of the syrup. Serve with chewy tapioca pearls or grass jelly for a traditional Taiwanese street food experience. In winter, dilute the syrup with hot water and add a slice of ginger for a warming, throat-soothing tonic. Pour a splash of the concentrate over vanilla bean shaved ice or a simple milk pudding.