Method
Prepare the winter melon
Rinse 800 g of winter melon. Use a sturdy knife to remove the hard rind, scoop out the soft seed cavity, and cut the firm flesh into 2 cm (3/4 in) cubes. Put the cubes in a wide, heavy saucepan so the sugar can coat them evenly.
Draw out the melon juices
Add 150 g of dark brown sugar to the saucepan and toss until every winter melon cube is coated. Spread the cubes into an even layer and let them stand for 45 minutes. By the end of the rest, the sugar should look wet and a shallow pool of syrup should collect at the bottom of the pan.
45:00Simmer the winter melon tea
Pour in 1200 ml of water and stir over medium heat until the sugar dissolves. Bring the liquid to a full boil, then reduce the heat to maintain a quiet, steady simmer. Cook uncovered for 75 minutes, stirring about every 10 minutes, until the winter melon is very soft and translucent, its edges begin to collapse, and the liquid is clear amber-brown. Start checking at 70 minutes and lower the heat if the bottom begins to catch.
75:00Strain and cool the tea
Set a fine-mesh sieve over a heatproof jug. Pour the hot mixture through the sieve and let the liquid drain naturally; press the softened melon only once or twice with the back of a spoon so the tea stays clear. Let the strained tea stand uncovered for 30 minutes, until it is warm rather than steaming.
30:00Pour over ice and serve
Divide 420 g of ice cubes among serving glasses. Pour the warm tea slowly over the ice, stir until the drink is evenly chilled, and serve immediately. The melting ice is part of the final balance, so taste after stirring before deciding whether the drink needs a small splash of water.
Smart Substitutions
- No dark brown sugar? Use light brown sugar for a cleaner sweetness and a paler amber color.
- Prefer a traditional hard sugar? Replace up to half of the dark brown sugar with Chinese slab sugar or rock sugar.
- Want a roasted tea note? Simmer the winter melon with 4 cups (960 ml) water instead of 5 cups. After straining, stir in 1 cup (240 ml) freshly brewed strong roasted oolong.
- Want a less sweet drink? Reduce the dark brown sugar modestly; the finished tea will taste lighter and more vegetal.
Tips and Variations
- Cut the winter melon into evenly sized cubes so they turn translucent at roughly the same time.
- Use a wide saucepan rather than a narrow pot; the larger surface helps the syrup concentrate without aggressive boiling.
- Strain gently for a clearer drink. Hard pressing sends fine melon pulp through the sieve and makes the tea cloudy.
What Went Wrong?
- Tea tastes watery Return it to the saucepan and simmer gently for 10 to 15 minutes, then taste again before adding ice.
- Sugar catches on the pan Lower the heat, add a small splash of water, and stir from the bottom until the syrup loosens.
- Tea looks cloudy Let the liquid settle briefly, then pour it through a clean fine-mesh sieve without pressing the solids.
- Melon stays opaque Keep the simmer gentle and continue cooking until the cubes are translucent and soft enough to break with a spoon.
Nutrition Estimate
- Fiber: 0 g per serving
- Sodium: 15 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
