WINTER MELON TEA CAFFEINE RECIPES

Steps:

• Wash the winter melon carefully and then remove the skins. Then cut the left part into small cubes. Throw them into a large pot.
• Spread brown sugar powder and give a big stir to mix them evenly. Set aside for around 1 hour until there is a thin layer of water in the bottle.
• Use high fire to bring everything in the pot to a boiling and then add rock sugar. (I would suggest adding the skins and seeds back in this step. But it is totally up to you) Slow down the fire to simmer for 1.5 hours to 2 hours based on your cooking ware until the winter melon is totally transparent. Turn off the fire and wait to cool down.
• Strain the juice out. And press the winter melon with heavily during the process to get as more juice as possible. Or you can use gauze to wrap the winter melon and squeeze the juice out.
• How to store: store in airtight container and refrigerate up to 2 weeks, as there is no preservatives in our homemade version.
• How to serve: add water three times more than the juice to make an easy winter melon tea whenever you want. Add some iced cubes will make it a perfect summer drink.

Steps:

• Cut a winter melon into cubes; you will need about 1 kilogram of the fruit for a large batch.
• Place the cubed winter melon and 200 grams of brown sugar in a pot.
• Allow this to sit for an hour as liquid begins to form.
• Add 35 grams of rock sugar and bring the mixture to a boil.
• Cover and reduce heat, then simmer until the fruit becomes completely transparent (approx. 1.5 hours)
• Remove from heat, strain and press out as much liquid as possible. This is your concentrated syrup.
• To make a cup of tea, mix 1 part syrup and 3 parts water. Usually, it is had cold, so you can either refrigerate it or serve it with ice. You can add a tsp of lemon syrup to each cup of tea as an optional taste enhancer. 
• Store excess concentrate in a glass jar in the fridge.