Why, make zucchini tea, of course.
|Iced zucchini tea... light and refreshing.|
If you think about it, making tea out of zucchini isn't really such a crazy idea. After all, I love winter melon tea. Zucchini and winter melon have somewhat similar taste profiles, so... why not?
Why not, indeed.
|My zucchini tea was inspired by one of my favourite drinks, winter melon tea.|
My instincts were correct: While not exactly identical to the Yeo's winter melon tea I grew up drinking, it was quite similar. The gentle hint of zucchini. The sweet fragrance of caramelised sugar. Two simple elements that come together to create a cool, light, and refreshing beverage... the sort of stuff you really appreciate having in the fridge on a warm, sultry day.
(P.S. It's now officially the Year of the Dragon! Happy Chinese New Year, everyone!)
cool zucchini tea
400 - 500g zucchini (approx. 1 pound)
3 tablespoons raw sugar
1500ml water (6 cups)
Cut zucchini into small pieces. If the zucchini you have is not organically grown, peel before chopping.
Heat up the sugar in a pot or saucepan over a medium flame. When it melts and turns brown, add in the zucchini pieces and all the water.
Bring to boil, then simmer, partially covered, for 20 minutes or until the zucchini is very soft and tender - the time will vary depending on the size of the pieces. Strain through a sieve.
(If you like, extract more of that zucchini goodness by mashing the pieces against the side of the pot with a wooden spoon, and press the juices out through the sieve as well. Otherwise, you can use the zucchini pieces as compost, or even freeze and use in smoothies.)
If you prefer a sweeter drink, add more sugar to taste.
Chill in the fridge for a few hours and serve cold. If you can't wait, pop in some ice cubes and serve immediately.
|Get your tea on with zucchini.|
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