Rose Infused Tea with Grass Jelly and Lychee
One fine afternoon while we were cooking, a thought crossed both our minds. I would be nice to make juice to go together with our Vegetarian Mock Chicken LemonGrass Sambal to quench our thirst. It was a hot day indeed.
I suggested why not we make Grass Jelly juice. In Malay, its called 'cincau' but back in my beloved hometown we call it 'Lengkong'. Honestly, I prefer to call it Lengkong than Cincau.
Ok, back to the story. 😁
My wife had another idea which was to make Rose infused tea.
Hmmm....why not combine both, I said.
And that is how The Rose Infused Tea with Grass Jelly was born.
Nice story huh? 😅
This is what transpired last week.
And for today's recipe we topped it off with Lychee. And oh my, it was mind-blowing. Hahaha.
Just try the below recipe if you don't trust me.
1. A cup of Dried Rose Flower Buds. ( We bought it online as its still MCO period. This is the link that I used )
2. Grass Jelly - cut into cubes or shredded.
3. Lychee - you can replace it with Longan as well for extra crunchiness
4. Honeycomb Sugar
5. 1 litre of water
6. Ice cubes
How to make it?
1. Boil the water in a pot.
2. Once it's starting to boil, add the honey comb sugar according to your preference.
3. After the sugar is fully melted, add a cup of dried rose buds. Let it boil until you see the buds turn pale.
4. Turn of the stove and strain the rose infused tea into a jug. Let it become warm first.
5. Put some ice cubes into a cup and pour the warm tea.
6. Add the grass jelly and lychee.
There's no more steps after this except to have a sip and enjoy the afternoon staying at home
This is a other post during Movement Control Order in Malaysia due to Covid-19.