© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cooking Thai by Chalie Amatyakul
1 cup finely cubed or sliced fruits, peeled and cleaned orange sections are preferred
3 to 4 tablespoons sugar
⅛ teaspoon salt
2 cups water
20 fresh jasmine flowers
some fragrant rose petals, plucked
Pour the water into a container with a lid. Float jasmine flower and rose petals in the water. Close the lid and store overnight. The next day, remove the flowers and petals from the container and keep the lid on. This process can be repeated 2 to 3 times to give the water a stronger scent.
Bring the scented water to a boil and add some orange peels. Add sugar and salt. Stir until sugar and salt are dissolved. Chill the scented syrup.
Mix the cubed fruits or sectioned and cleaned orange with the syrup. Add finely crushed ice or shaved ice and serve.