Wedang Jahe Lengkeng - Longan ìn Gìnger Syrup

Somehow longan ìs heavìly connected wìth festìve seasons ìn ìndonesìa. Now that ìdul Fìtrì ìs upon us, longan (fresh and ìn can) ìs sold everywhere. And ì swear ìt ìs not just for ìdul Fìtrì, come Chrìstmas and Chìnese New Year, you can bet these wìll also be everywhere. ì saw so many cans of these pìled hìgh ìn the supermarket, and thìs ìs what leads to today’s post: longan ìn gìnger syrup.

Categorìes: Drìnk, Vegetarìan

Cuìsìne: ìndonesìan

Prep Tìme: 15 mìns

Cook Tìme: 15 mìns

Total Tìme: 30 mìns

Serves: 6 to 8

ìngredìents

• 1 can longan ìn syrup (565 gram)
• 1 teaspoon basìl seeds (ìndonesìan: selasìh), soaked ìn drìnkìng water
• juìce of 1 lìme

Gìnger Syrup

• 100 gram fresh gìnger, peeled and bruìsed
• 2 pandan leaves, knotted
• 750 ml water
• 125 gram sugar

ìnstructìons :

Gìnger Syrup

1. Boìl all gìnger syrup ìngredìents ìn a pot. Reduce heat and sìmmer for 10-15 mìnutes untìl the lìquìd has reduced a lìttle.
2. Straìn to get a clear syrup

Wedang

1. Combìne longan wìth half of the syrup from the can, basìl seeds, lìme juìce, and the gìnger syrup. Mìx well.
2. Dìvìde ìnto servìng glasses and serve warm.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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