Wash the leaves well, pinch off stems and, for each handful of leaves, add 2-1/2 cups cold water and 1/2 cup simple syrup made with equal parts of sugar and water. (Boil to dissolve sugar, allow to cool and store in a bottle.) Add 3 or 4 ice cubes and blend at high speed. Blend the drink just before serving or it will lose its bright colour.
Encyclopedia of Asian Food
By Charmaine Solomon
Recipe Reprinted by permission.
This page created July 1999
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