1. Rambutan Sugar Water
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Rambutan Sugar Water Serves 3
Rambutan 150 gr Pandan leaves 10 gr (1 branch) Frozen ice A little Sugar 200 gr Salt A little
Ingredient Image
How to Make Rambutan Sugar Water
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Separate Rambutan Flesh
After purchasing rambutan, remove the skin and rinse briefly to drain. Then, use a knife to insert the tip inside and cut in a circular motion to separate the seed and flesh, then gently push the seed down from the top. Continue this process until all the rambutan is used up.
Tip:
- To avoid losing nutrients and reducing the sweetness of rambutan, do not wash it for too long with water.
- For easier preparation, use a small knife with a sharp tip.
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Cook the rambutan syrup
Prepare a pot with 480ml of water, 200gr of sugar, a little salt, and 10gr of pandan leaves (1 bunch) washed and tied neatly to cook over medium heat for 10 minutes.
Once the sugar has completely dissolved, remove the pandan leaves and add the remaining 150gr of peeled rambutan, cooking for an additional 5 – 7 minutes, then season to taste and turn off the heat.
Tip: To avoid making the rambutan too soft, do not cook for too long.
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Decorating rambutan syrup
After cooking, prepare a bowl with a bit of syrup, rambutan, and some ice cubes, and you’re done.
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Final product
It is not an exaggeration to say that this drink will make everyone go crazy for it. With just a few simple steps, you can bring an exciting surprise.
Rambutan syrup has a faint aroma of pandan leaves spreading in every corner, and the moderate sweetness blends perfectly with the rambutan.
Of course, with such a wonderful drink, you should enjoy it while it’s still cold to preserve its deliciousness!
2. Lychee Syrup (recipe shared by a user)
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Preparation
5 minutes
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Processing
20 minutes
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Difficulty
Easy
Ingredients for Lychee Syrup (recipe shared by a user) Serves 4 people
Lychee 500 gr Rock sugar 100 gr Water 300 ml
Ingredient Image
How to make Lychee Syrup (recipe shared by a user)
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Cook Rambutan juice
You place a pot on the stove, then add 300ml of water and 100gr of rock sugar, cooking over medium heat until the sugar completely dissolves.
Next, you add the prepared rambutans and cook for about 4 – 5 minutes, then turn off the heat and let it cool before enjoying.
The rambutan syrup, after cooling, can be stored in the refrigerator to use later!
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Final product
The rambutan syrup after completion has a beautiful light yellow color. Each rambutan is white, soft, and sweet, evenly soaked with syrup, creating an irresistible appeal. The syrup has a light sweetness, not overpowering, making it very suitable for summer.
Tips for selecting delicious rambutan
- Delicious rambutan are those with a firm skin; when pressed, they should not feel mushy or dented. Additionally, if the fruit leaks water or splits when pressed, it indicates that the rambutan is spoiled and should not be eaten.
- Moreover, choose fruits with green or bright spines. Conversely, if the spines have turned black, it is advisable not to buy them.
- Avoid selecting rambutan that is overly wilted, dry, or has been damaged, as insect bites will affect the flavor of the dish.
How to preserve rambutan juice
- When adding ice to eat with, only add as much as you will consume to avoid the final product becoming diluted and losing its delicious flavor.
- Additionally, any unused portion can be stored in the refrigerator for 4 – 5 days.
- Avoid spoiling the drink quickly; when serving rambutan in a bowl, use a clean spoon.
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TasteVN hopes that with the 2 ways to make rambutan syrup mentioned above, you will have more refreshing drinks that help cool down, perfect for entertaining family and friends. Wishing you success in your preparation!
