Wintermelon Tea Recipe
Refreshing caffeine-free tea infused with wintermelon flavor.
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Ingredients
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Wintermelon Syrup
Tea & Mix-ins
Garnish
Method
Wintermelon Syrup
- 1
Prepare the wintermelon
Peel the wintermelon, remove seeds and membrane, and cut the flesh into roughly 2–3 cm cubes. Measure about 800 g of prepared cubes.
- 2
Coat with sugar and macerate
Place the cubed wintermelon in a large, heavy-bottomed saucepan. Sprinkle the 300 g granulated sugar evenly over the fruit. Let sit 10–15 minutes so the sugar draws out some juice — this helps start the syrup and prevents burning when heating.
- 3
Caramelize and deglaze
Set the pan over medium heat. Stir gently until the sugar dissolves. Continue cooking, stirring occasionally, until the sugar turns a light amber (if it darkens quickly, lower the heat). Once you have a pale caramel, carefully add about 250 ml of the 1000 ml water to deglaze (it will steam — take care). Stir to dissolve any caramelized bits into the liquid.
- 4
Simmer the syrup
Add the remaining 750 ml water, the 100 g brown sugar, and the pandan leaves (if using). Bring to a gentle simmer, then reduce heat to low–medium and partially cover. Simmer 30–40 minutes, stirring occasionally, until the wintermelon turns translucent, the pieces are very soft, and the cooking liquid has thickened into a glossy syrup. Break up a few pieces with the back of a spoon to release flesh and deepen flavor.
- 5
Finish and strain
Remove from heat. Fish out and discard the pandan leaves. Using a fine-mesh sieve, strain the cooked mixture into a bowl, pressing gently on the solids to extract as much syrup as possible. Reserve the cooked fruit pieces for other uses (e.g., topping for desserts) or discard. Let the syrup cool to room temperature, then refrigerate until cold. The syrup will thicken further as it cools.
Tea & Mix-ins
- 6
Chill water and prepare mixing ratio
Make sure the 800 ml cold filtered water is well chilled. Decide on your syrup-to-water ratio; a good starting point for balanced sweetness is 1 part wintermelon syrup to 3 parts water (1:3). For 4 servings, use about 60–90 ml syrup per glass depending on how sweet/strong you like it.
- 7
Assemble the tea
In a large pitcher, combine the chilled cold water (800 ml) with wintermelon syrup to taste using the 1:3 guideline. Example: for moderate sweetness, add 240 ml syrup to 720 ml water total; alternatively, for 4 equal glasses, add 60 ml syrup + 180 ml cold water per glass. Stir well to incorporate.
- 8
Optional brightening
Stir in the 2 tablespoons fresh lemon juice if you want to add brightness and cut sweetness. Taste and adjust syrup or lemon juice as needed.
- 9
Add ice
Add the 2 cups of ice to the pitcher or directly into each glass to chill immediately. Stir briefly to cool and dilute slightly.
Garnish & Serve
- 10
Portion and garnish
Divide the wintermelon tea among four glasses filled with ice. Add 2 fresh mint leaves and 1 lemon slice to each glass as garnish. Gently clap the mint between your palms before adding to release aroma.
- 11
Serve
Serve immediately while cold. Provide additional syrup on the side for guests who prefer a sweeter drink.
