📝 About This Recipe
Es Jeruk is a beloved staple across the Indonesian archipelago, found everywhere from humble roadside 'Warungs' to high-end Balinese resorts. This vibrant beverage celebrates the natural sweetness and bright acidity of local 'Jeruk Pontianak' or 'Jeruk Siam' oranges, balanced with a delicate touch of simple syrup. It is more than just orange juice; it is a cooling ritual designed to combat the tropical heat with its clean, citrusy profile and ice-cold finish.
🥗 Ingredients
The Citrus Base
- 12-15 pieces Jeruk Siam or Jeruk Pontianak (ripe, heavy for their size, and at room temperature)
- 1 piece Key Lime (Jeruk Nipis) (to add a sharp counter-acid note)
Simple Syrup (Sugar Water)
- 200 grams Granulated White Sugar (pure cane sugar preferred)
- 200 ml Water (filtered water)
- 1 piece Pandan Leaf (tied into a knot for subtle aroma)
- 1 pinch Salt (to enhance the citrus flavors)
Assembly and Garnish
- 4 cups Crushed Ice or Ice Cubes (freshly made)
- 200 ml Cold Filtered Water (to adjust consistency if needed)
- 8-10 pieces Fresh Mint Leaves (for garnish)
- 4 rounds Orange Slices (thinly sliced for the rim)
👨🍳 Instructions
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1
Prepare the simple syrup by combining the granulated sugar, 200ml water, and the knotted pandan leaf in a small saucepan.
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2
Heat the saucepan over medium heat, stirring constantly until the sugar is completely dissolved and the liquid is clear.
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3
Bring the syrup to a gentle simmer for 2 minutes to infuse the pandan aroma, then remove from heat and add a pinch of salt.
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4
Allow the syrup to cool completely to room temperature before using; this prevents the ice from melting too quickly later.
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5
Wash the oranges thoroughly under cold water to remove any wax or debris from the skin.
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6
Roll each orange firmly against the countertop with your palm for 10 seconds to loosen the juice sacs inside.
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7
Cut the oranges in half horizontally and use a manual citrus press to extract the juice into a large pitcher.
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8
Squeeze the key lime into the orange juice base to provide a complex, zesty brightness.
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9
Strain the collected juice through a fine-mesh sieve to remove seeds, while retaining some of the fine pulp for texture if desired.
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10
Measure the orange juice; you should have approximately 600-700ml of pure juice.
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11
Stir in the cooled simple syrup to the juice. Start with half the syrup and adjust to your preferred sweetness level.
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12
Prepare four tall glasses by filling them 3/4 full with crushed ice or large ice cubes.
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13
Pour the sweetened orange juice over the ice, leaving a little room at the top.
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14
If the juice tastes too concentrated, add a small splash of cold filtered water to each glass and stir gently with a long spoon.
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15
Garnish with a fresh orange round on the rim and a sprig of mint for a professional, aromatic finish.
💡 Chef's Tips
Use 'Jeruk Siam' or 'Jeruk Pontianak' if available at Asian grocers, as they have a specific thin skin and high sugar-to-acid ratio perfect for this drink. Avoid over-squeezing the oranges to the point of hitting the white pith, which can introduce a bitter aftertaste to the juice. Always make your simple syrup in advance so it is chilled; pouring hot syrup over ice will dilute the flavor instantly. If your oranges are exceptionally sweet, reduce the sugar in the syrup or add an extra squeeze of lime to maintain balance. For a 'Warung' style experience, use crushed ice rather than cubes to create a slushy-like consistency as it melts.
🍽️ Serving Suggestions
Serve alongside spicy Indonesian dishes like Nasi Goreng or Mie Goreng to cool the palate. Pair with 'Gorengan' (Indonesian fritters) such as Bakwan Sayur or Fried Tempeh for a classic afternoon snack. Add a spoonful of hydrated basil seeds (selasih) for added texture and cooling properties. For a creamy variation known as 'Es Jeruk Susu', stir in 2 tablespoons of sweetened condensed milk per glass. Enjoy as a standalone refresher during a hot summer afternoon or at a backyard BBQ.