Nuoc Sam Bi Dao (Winter Melon Herbal Tea), Sweetened with Monk Fruit

Method

1. Soak 2kg of winter melon in lightly salted water for about 15 minutes, rinse it several times, leave the skin on and cut it into large pieces.
2. Rinse 5 pieces of wild sugarcane and bruise them lightly. Slice 10g of thuc dia into small pieces. Rinse the pandan leaf and roll it into a small bundle.
3. Put 4 liters of water, the wild sugarcane and 180g of kOBE Monk Fruit Blend in a pot and heat until everything dissolves.
4. Once dissolved, add the winter melon and thuc dia. Adding the melon too early turns the pot sour.
5. Boil for about 15 minutes, then lower the heat, cover and cook for about another hour so the ingredients give up all their flavor.
6. Add the pandan leaf for aroma, turn off the heat and let the pot stand for 2 to 3 hours if there is time.
7. Strain out all the solids.

Tips

• Choose a winter melon that is neither too young nor too old, with dark green skin, long and slim with few seeds.
• Leaving the skin on and cutting large pieces gives a clearer, more fragrant liquid.
• Do not taste right after mixing, as 5 minutes lets the kOBE Monk Fruit Blend dissolve fully before adjusting.
• Drop the pandan in for the last five minutes and then take the pot off, since longer cooking turns the aroma harsh.
• Letting the pot stand 2 to 3 hours off the heat before straining deepens the flavor.
• Pour into glass bottles and keep chilled for up to 3 days.