Winter Melon Drink with Monk Fruit - The Timeless Traditional Refreshment

Iced Tea cannot match Winter Melon Drink

Since ancient times in Saigon, pushed carts selling iced winter melon drink have been an indispensable savior for commuters under the harsh sun. The gentle sweetness from the melon, combined with the distinct herbal profile of Rehmannia root and Monk fruit (La Han barrel), packs extremely potent body detoxifying traits.

Ingredients for 10 Liters Brew

• Old winter melon (fuzzy skin, dark husk, dense core): 1.5 - 2kg (slice thinly, absolutely keep the seeds and skin as they hold the most cooling nutrients)
• Monk fruit (Luohan guo): 1 piece carefully smashed
• Rehmannia root (Thuc dia): 2-3 pieces (gives the pitch-black aesthetic, avoid using too much to prevent sourness)
• Sugarcane strips: 1 bundle (bruise and line the bottom of the pot to avert burning)
• Pandan leaves: 1 big bundle, washed and twisted.
• Rock sugar: 200g (if you like it sweeter)

Brewing correctly without souring

Boil water and sugarcane first. Drop in the winter melon, monk fruit, and rehmannia. Simmer on low fire for 2-3 solid hours until all nutrients seep out. Insert the pandan leaves only in the final 10 minutes to grab the aromatics without boiling them into bitter tannins. Sieve and discard the solids. Let it cool.

Prepare a tall glass packed with King Ice tube ice. Winter melon drink peaks when freezing cold. 100% pure crystal King Ice preserves the hygienic integrity without leaving microscopic sediments blocking the clear dark-amber hue of a perfectly brewed batch.