Corn Silk Molasses Tea 玉米须黑糖茶

We often discard corn silk, and it's treated as waste. When I was a kid, I collected corn silk whenever I saw someone peeling fresh corn and played masak-masak with it. It's like playing with hair! Absolutely fun and environmentally friendly. LOL!

I saw this recipe years ago, it reminded me that I've seen corn silk sold at Cameron Highlands, and the store owner told me it's good for the kidneys. I've also read about it saying it's diuretic and good for people with water retention. According to Baike.com, it's good for edema, hypertension, diabetes, jaundice, gallstones and it's also good for lactation purposes. Benefits of corn silk can also be found on WebMD. And it could also help with fat reduction, as said in this research paper.

Waterchestnut and Lotus Root Drink 马蹄莲藕水

The current El Nino heat wave in Malaysia is making many children sick.

2 of my 3 kids are down with on and off fever, with the highest temperature recorded at 39.5C. Many of their friends are down with fever too. Schools in the states of Perlis and Kedah are closed to keep children indoors, as public schools do not have air conditioning.

In my school, ice water is available for the students and all outdoor activities are postponed until further notice. This heat is not our usual hot days.

Petaling Street Lohanguo Longan Drink Copycat- KL Sel MFF #3

Those who frequent Petaling Street would've seen this busy stall at the junction with a lot of people standing all around waiting for a small stainless steel bow (how it looked like in the olden days). What is in that bowl that could make people stand and wait for their turn with no complains.... it's just a herbal drink. Read here

What's so special about this herbal drink? It seems common to have wintermelon, longan and lohanguo as a drink, so?

Rhubarb Lemon Cold Infusion - Rhubarb #2

I made this almost 3 years ago and never got to post it until now with the first rhubarb that I bought in 2010.
That time, I was screaming in my heart when I saw rhubarb in Jaya Grocer for the first time.

This is another recipe that I have been eyeing since I was a teen. My aunt gave me a recipe book and I didn't know what rhubarb was and this drink looked pink. Really no idea what it is or how it tasted like.
When I got my first rhubarbs, this age old recipe was definitely in my list to try.

Lactating Red Date Tea 发奶红枣茶

Haha, Yeah, I'm all into anything that gives me more milk. Just anything!!!

This time around I changed my red date tea formula. After reading on the internet about galactagogues, I got to know a common Chinese herb is one of it. It's astragalus root , 黃耆 or  北耆. My mom will sometimes put this into her soups. And then I went searching for 发奶茶 (lactating tea), and got to know another herb that is used, which is Rice Paper Pith, 通草.  It is commonly found in herbal teas that promote urination like "Hui Sap Sui 去湿水".

Lime and Longan Slush with Pomegranate - Fruit Week #6

It's crazily hot these few days right?
Last year December it was pretty chilly.. well, for Malaysia a night temperature of 22C is considered chilly. And after Chinese New Year, it turned so so so so hot. The sun stings the skin and it's a pain to go out, even in the shade.

Even Lyanne reduced her diaper use, it seems much much dryer now : ( All that she ever drank seem to have evaporated rather than passed out.

This is perfect for this stupid weather. After I downed one shot of this, I felt so much better. My MIL said it was good too.

Lime and Longan Slush with Pomegranate
Recipe source: Wendyywy

200gm ice (lightly crushed before use)
1 Tbsp lime juice
80ml longan syrup (from the can)
1 Tbsp sugar or more (I used 2 Tbsp of homemade sugar syrup cooked using 1:1 volume ratio)

Blitz everything in the blender until fine. Pour into serving glass, top with canned longan flesh and pomegranate

Next,

Seafood Week

I'll be cutting my posting days from Monday to Friday.

Let's make it a 5 day work week now, :p

See you on Monday

Tateishi Kazu’s Miracle Vegetable Soup

This is a DETOX soup
I tried this miracle soup after reading Happy Homemaker88’s post on it.
It actually taste quite good, even without salt or sugar or meat. Something like a herbal tea.
Try this if you like.

Please refer to her blog for a long long explaination and to read about her experience.

Ingredients
450 gm white radish/ daikon
225 to 380 gm white daikon greens (the leaves that came with the white radish)
225 to 280 gm carrots (I use Australian carrots for better flavour)
225 gm fresh burdock root (also known as Gobo in Japanese, Uang in Korean, Ngau Pong or Niu Pang in Chinese) [if using dried burdock root, use only 2 ounces or 1/4 of fresh amount required]
• 3-5 fresh shitake mushrooms (sundried) – if not sundried, expose dried mushrooms to sun again. This is to convert the good stuff into Vitamin D in the mushrooms (refer to information on mushrooms below)—I sundried it for one day under the hot sun, and the strong smell of fresh shitakes were greatly eliminated. Actually I don’t like the smell of fresh shitake. The sunning process is vital for the mushrooms to “produce” Vitamin D.

Directions:
1. Don’t peel anything! Don’t add any seasoning!
2. Fill a pot with three times the quantity of water as the vegetable.
3. When it comes to a boil, reduce the flame and simmer for two hours.
4. Strain and drink.
5. Store in refrigerator immediately when cool to avoid losing any of the soup’s goodness. Be sure to store in stainless steel pots or glass containers as the soup may react with other materials (especially aluminium)

If you’re wondering where to get fresh daikon/white radish that comes with leaves, I got mine from Jusco Ipoh's organic section. But don’t say I didn’t warn you about the butterfly eggs. Some even hatched to be caterpillars. But that shows it’s really organic. Be brave and wash them away.

Or just order from your vegetable vendor. The daikons usually comes with the leaves from the farms, but the vendors trim them off before they sell it.

I didn't separately weigh the daikon and leaves, but I just used 700 grams of the whole thing, as I found that the ratio(the whole daikon) is almost like what is stated in the recipe.

I didn't make this daily, but every other 2 day for the 1st two pots,and another pot a week later. If you like to know how did this soup fare... my hubby had black stool after the 3rd pot of soup. He wasn't feeling good about having black stool, but it's a sure sign that it's working on him, and he refused to drink anymore. So, I stopped after the 3rd pot. None of us had black stool, because we had some sort of detox done before, at least once. And I didn't let my kids drink this.

Figs and Tangerine Tea

Few months back, yes, this was done months back.... Blessed Homemaker posted this and I found this to be interesting, I said, I might try this out for nourishment.

But then few weeks later, I had some bad phlegm. So bad, that it was dry and sticks to the back of the throat. There was no coughing, so there was no way I could get it out. And then I remembered this cough remedy from her blog. With just 30 minutes to the medicinal shop's closing time, I wrote everything down and hurried to get my dosage of herbs.

Figs and Tangerine Tea, Zhi Ke Tang 止咳汤
(serve 3-4)
Recipe Source : Blessed Homemaker


Ingredients
10g Fritillaria, crushed (川贝母)
20g Apricot kernels/chinese almonds (南北杏)
1 - 2 dried orange/kat paeng (桔饼)
30g Dried Figs (无花果)
4g Liquorice Root (干草)
1.5 litre water

Method
Rinse all ingredients.
Put all ingredients in a pot with 1.5 litres of water. Bring to boil and simmer for 1 - 2 hours.


Verdict: The taste was very nice, "Gam Gam Tim Tim". I won't say that I was "healed" when I drank this. But it did feel better, slightly better. But since I only took one dosage, it's hard to say. I took all the infusion in one night, but it's one dosage, you see. I was about to travel the next day, so I didn't make anymore.

But nonetheless for those of you who's got a bit sticky phlegm in the throat, try this out, it might work for you. I said might, not "would".

Buddha's Hand Syrup 佛手柑茶酱

Buddha's hand 佛手柑 is a type of citrus that has no flesh. It only has pith and rind. I bought this at Ipoh's Jusco out of curiosity, hoping that I can make some dessert out of it.

When I got home, I start googling around, some made souffle, some made creme brulee, some sliced it for salad, some made marmalade with it.

I read about it saying that the pith is not bitter unlike other citruses, which is why it's sliced for salads and that the rind is super fragrant.

Unfortunately, mine is not super fragrant, but just so so only.

So I scraped the thought of baking directly with it.

Then I decided to try cooking the pith and rind, seeing what sort of taste I will get with this ugly fruit, that looks more like monsters fingers to me...

Here's my experiment..... trying to make something like those Korean Citron syrups that you can get in jars.

Because this funny citrus is rather light, I just measured everything with volume, because I was using a spring scale at this time, and light stuff is hard to be precise with spring scales. Anyway, no need to be too on the dot.

I added in salt the last minute, because I found the syrup to be on the bitter side (Now, who said buddha's hand is not bitter?? Come and talk to me!!!!), some korean citron syrups are bitter too, but not all brands are. So, to counter that bitterness, I added in some salt. I then kept the syrup for 2 weeks before consuming, and truly, all the bitterness is gone.

Buddha's Hand Syrup
Recipe source : Wendyywy

1/2 cup packed tight buddha's hand, cut into matchstick sizes
1/2 cup sugar
1 cup water
1/4 tsp salt

1. Put water and buddha's hand into a saucepan. Bring to a boil.
2. Lower heat to a simmer and boil until the buddha's hand seems wilted.
3. Put in salt and sugar and cook until the buddha's hand turn transparent.
4. Put the cooked syrup mixture into a clean jar and seal for 2 weeks before consuming.

To serve,
Put a tablespoon of the syrup and pour in hot water. Let it steep for a while before drinking.

Verdict:
I find that the sugar and water content can be doubled to get more syrup, because I could steep the buddha's hand syrup few times, and I still get fragrance in the infusion. The sweetness may be gone with the extra infusions, but the fragrance.. gosh, you should try some of it.

Homemade (Roselle) Rose Cordial

Rosella, or roselle are what some call the Ribena Flower. The whole thing is actually a fruit, not a flower. What seemed to be the petals are not petals, but the calyx or sepal. It used to be a flower, but the flower was pollinated and the petals dropped off, leaving behind the enlarged calyces surrounding a seed pod (the fruits). The seed pod isn’t used here, but can be used to make jam because it contains pectin, which is a thickening agent for jams. The part that is used to derive flavour and colour is the calyx.

I have long wanted to use Roselle as a natural food colouring, and sometimes it’s hard to bump into them. It’s not every time when I go to the morning market, that I’ll see them. And this time, I saw lots of it. I bought almost1 kg of it. Don’t think it’s very little, I can use a 7L pot and keep all of them in. Don’t worry about getting lots, they keep very well, chilled. So well, that I saw one of it sprouting. I gave that sprouting one to Lydia’s nanny as she wanted to plant roselle.

Air sirap ros, or Rose Syrup, is a popular local drink, especially amongst the Malays. But this drink is always heavily dyed with food colouring, and flavoured artificially.

So, if you are a great fan of this drink, here’s how to do it, naturally and safe. Roselle is used to provide the red colour and dried rose buds are used to flavour the drink. Nothing artificial and  it's safe enough to feed this to my 2 girls. Hey, did you know that Roselle is a good source of anthocyanin, a type of antioxidant. The same type of antioxidants in blueberries and red cabbages. So drink lots of this if you want to antioxidize : )
Psst,** It’s so much cheaper than blueberries, hahaha!!

And here's some health benefits of rose tea(not roselle) that I copied from madhealth
•It clears toxins and heat from the body. As a result it has a cooling effect on the body.
•It can relieve from sore throat, runny nose and blocked bronchial tubes
•It is useful to people those prone to chest problems by fighting against infections
•Rose tea helps to fight the infection in the digestive tract and re-establish the normal bacterial population of the intestines
•It relieves fluid retention and hastens the elimination of wastes through kidneys
•It is a wonderful remedy for dysentery, diarrhea and gastro enteritis
•It is a laxative. It works as a remedy for all liver problems including sluggishness and constipation.
•It cleanses the liver and gall bladder and promotes bile flow
•Rose petal tea can be used to relieve uterine congestion causing pain and heavy periods. It is an excellent remedy for irregular periods and infertility.
•It has an uplifting effect on the nervous system and can relieve insomnia, depression and fatigue

This is the method for just a few servings
I recommend, for every 1 cup of water,1 roselle and 2-3 rose buds be used.

To make 2 servings, I used
500ml water
2 roselles
6 dried rose buds (French rose, I got mine from Legend of Tea, Kinta City, Ipoh)
Sugar to taste

1. Wash roselles well under running water to remove sand and dirt.
2. Pluck off the calyx, leaving behind only the seed pod.
3. Put the calyces into a saucepan with 2 cups of water.
4. Bring a to a boil and lower to a simmer for 10 min or until the calyces turn pale and the water is red in colour.
5. Turn off the heat and put in rose buds. Let it steep for 5 minutes.
6. Pour and strain infusion.
7. Sweeten with sugar and serve.

If you want to make a cordial concentrate that you can keep, just use 20 roselles with 1L water and 500gm sugar and 40-50 rose buds. Boil roselle calyces, sugar and water together and lower to a simmer for 15 mins or until the water is heavily coloured, then turn off heat to infuse with rose buds. Strain and keep in clean bottles. Keep chilled. When you feel like drinking, just mix some of the concentrate with water, just like regular Rose Syrup. No need to boil each time.


Verdict:
The roselle is slightly tangy but once you sweeten it, it’s fine. I’ve used rose buds from China before, and I‘ve got to say that the flavor and fragrance is quite disappointing. China’s rose is slightly darker in colour, deeper pink and French rose is light pink in colour. And it’s definitely perfect in this drink, taste and smells almost like the F&N rose cordial, of which is my fav brand of rose cordial. I'm not sure if the real name for the rose is "French Rose", cos I can't google for any, but it's very light pink in colour and more expensive compared to the darker pink version.

Wintermelon Drink

Those of you from Kampar will definitely remember the Herbal Drink stall infront of Kam Ling Restaurant. One old uncle together with his fair and pretty wife will be selling wintermelon tea, Wong Lou Kat, Hui Sap Sui, sometimes Sugarcane drink too and some other stuff that I can’t remember. And my favourite will be the wintermelon drink.

Actually they live just 200m down my house in Kampar. Everyday I’ll see the man on the bicycle, peddling the mobile stall to location, with the wife pushing the stall from behind. Such a lovely couple… but I got to know from my mom that the man has passed away, few years back. Actually the couple have already retired more than 15 years ago, and sold the business to another couple. It’s no longer the same thing..something’s missing.

So, for those of you who loved the lovely couple’s wintermelon tea, this is a close attempt to that version that is the favourite of so many in Kampar.

1 wintermelon, mine was about 3kg
7.5L water
480gm candied brown sugar (I prefer this over rock sugar here)

*Please reduce accordingly if you want to make a smaller portion, here’s the ratio
1kg wintermelon : 2.5L water (10 cups/rice bowl): 2pcs candied brown sugar(160gm), you can put more if you like it sweeter.

1. Wash the wintermelon, scrubbing the green skin with a soft scourer (green Scotch Brite, not stainless steel scrub) to get rid of the white powder.
2. Cut the melon up, discard seed, do NOT peel and cut into chunks, about 2 inch cube, not too big so that they’ll cook faster, not too small so that you can easily fish them out later.
3. Put in in large pot (10 or 11L capacity) and put in 8L water. Put in sugar.
4. Bring to a boil on high heat and lower to a simmer until wintermelon turns soft, means you can poke thru the flesh easily with a chopstick, skin will still be hard, so don’t poke thru the skin instead. It took me about 4 hours.
5. When wintermelon is soft, fish them out and scrape the flesh with a spoon and mash them with a fork.
6. Discard the skin and put the flesh back into the pot. Cool down and chill.

With no additional stuff like candied dates or longan, the flavour of the wintermelon really shines through and it feels so "yoon" on the throat

By the way, these picutres were taken more than a year and half ago. Can you see those floating bits of wintermelon, all mushy mushy.

Iced Calamansi Tea

This is the de facto favourite iced drink of Malaysians, Teh-O-Ais Limau.

It is actually a local version of Iced Lemon Tea. Lemons don't grow here, but calamansis thrive here. So, we use calamansi to go with iced tea and it taste absolutely lovely.

Actually I don't really like the Mamak's version (local Indian muslim eateries). I prefer my mom's. Mamaks only use 1 calamansi. My mom uses minimum 2. They use cheapo brand tea dust, my mom uses Boh. So, after drinking the version made with quality tea dust and more calamansi, those out there seems.... diluted.

If you ask me, Boh or Lipton. I will at anytime say Boh. I never like Lipton, it's got a tanninny taste whereas Boh is fragrant and smoooth.
And if you want to know whether there is colouring added to your tea dust, there is one simple experiment.
Just put your tea bag or tea dust into a cup of cold water (tap water will do) and if the water is coloured, then there is colouring. Because real tea is supposed to release its colour only with very hot water.

And if you are used to the orangy coloured milk tea or dark amber plain tea (like mamak teas), I'm so sorry that if you do this with Boh tea, it's gonna make you dizzy. Some people cannot consume too concentrated tea, it makes them dizzy. My mom does. And with Boh, the colour should be much lighter than when you use other teas, but believe me, the flavour is just as strong, and even better.

Iced Calamansi tea for 2 glasses about 350ml
1 Boh tea bag (yes one will do)
350ml boiling water
Sugar to taste
4 calamansi limes

1. Place tea bag into a heatproof jug/teapot., or a large glass/mug
2. Pour boiling water onto tea bag and let it steep for 5-10 minutes. The longer the darker.
3. Sweeten with sugar (must be slightly oversweetened).
4. Pour into 2 glasses, squeeze juice from 2 limes into each glass and top with lots of ice.

Perfect for a hot day :)

Actually if you ask me, I prefer the red one than the gold blend.

Hahaha!!

Black Soy Bean Milk

I have long suspected that black beans are in fact black soy beans. Then I saw on a TVB travel show that went to a Japanese soy farm to have some tofu, only did it confirm that what I have in my kitchen are really black soy beans. And lately I saw some organic black beans in Jusco, labled as black soy beans. Yup, what we usually call as black beans are indeed black soy beans.

I have almost 500gm of that in my pantry. My mother bought me a lot of black soy beans for my confinement (Lyanne’s), but my confinement lady didn’t use it all up. So, here’s a good reason to use up all those black black pearls.

100gm black soy beans (You can use regular soy beans with the same method)
500ml water +500ml water

1. Soak black soy beans overnight. Discard soaking water.
2. Put all the beans into a blender with 500ml water. Blend until very fine, for about 2 minutes.
3. Pour blended beans into a muslin bag and press to extract milk. You can use something heavy to press down the bag (elevated on the back of a plate in a tray) if you find it hard to extract the milk by just your hands.
4. Repeat blending process with another 500ml water, and extract milk.

*** You can Choose to combine 1st and 2nd extract together. But I prefer not to. Because I’m going to use the 1st extract to make tofu and the 2nd to drink. If u just want to drink it all, u can mix it together)

5. Put extracted milk into a pot/saucepan and put in a pandan leaf(stripped and tied into a knot). On medium heat(if making a lot, use high heat, but I’m only doing 500ml), bring it to a boil.

Be very careful and watch the pot carefully. The milk overflows easily when it’s boiling.
6. Season with brown or regular white sugar.

* I found that the milk curdles and is not that smooth once I added the brown sugar. Maybe it's due to brown sugar's acidic nature. Try regular white sugar for a smooth milk.

Black Sugarcane Infusion 黑皮甘蔗凉茶

This infusion is made with Black Sugarcane. In Chinese it is called 黑皮甘蔗 or 药蔗. You can google this can see lots of pictures of this beautiful sugarcane.

There's a lady who lived near my brother and she often comes by the house to chat. One day while my mom brought Hannah to tuition class opposite this lady's house, she asked my mom whether she wants to have some black sugarcane. Of course my mom won't said no. And this lady gladly pulled up 2 stalks of this sugarcane, chopped it into smaller pieces, packed it into some strong HDPE rice bag and handed it over to my mom. My mom happily brought them home.

I was lucky to be there the day mom got them. And she made me this wonderful drink.

Just in case some one gives you a bunch of this or there are lots in you backyard, here's how to do it. Works the same way with any other sugarcanes. We like it plain. Plainly sugarcane. A lot of people will add in other herbs, but we don't. Feel free to do what you like.

 

1. With a sharp knife, clean the nodes by paring off any roots or hardy parts.
2. Wash sugar cane and cut them into smaller pieces to fit your pot.
3. Use a mallet or pestle or a hammer, hit the sugarcane until it splits.
4. Put them into a pot and cover with water.
5. Bring to a boil and simmer on low heat for 3 hours. There is no need to sweeten with sugar.

*If the sugarcane is still flavourful, you can boil with some more water (but not full amount) and mix with the first infusion.

So, how do the plant look like

And how do other sugarcanes look like

And of course there is the red sugarcane, but I don't have a picture of it :)
Red sugarcane stems look like black sugarcane. But to distinguish it, look at the leaves. Leaves of the black sugarcane is green and organized.
And the red variety's leaves are red and not so nicely upright..

And the final cup of the infusion, I let you drink.... ok??

All pictures (except for 3 in the instructons part) are taken with my phone :)
I can't believe that it can produce such pictures :)

But now, it's lost.. gone at the disabled washroom in Ikano's LG floor, near Manhattan Fish Market.
I went in there to change Lyanne's diapers cos she was so wet, then I accidently hurt her while buckling her on her stroller. She cried so loud that I forgot about everything else.  Then stupid me only realised my missing bag after 10 minutes. Somebody already took my bag to the info counter and somebody also took my phone.
It's not an expensive phone, but sigh... all my contacts gone.

Luckily I was with Pei-Lin, she looked after Lyanne while I ran looking for my bag. And when I realised the phone was missing 20 minutes later, (yeah I only know that it was missing when it was time to call Mike), Pei-Lin lent me her phone to call hubby dearest. I'm glad I was with her that day.

I can't retrieve my numbers via my service provider, as I have never subscribed to their back up service,
And I can't block the phone using the IMEI number because this service do not exist in Malaysia. One can only block the number and SIM card, but not the phone.  Maxis's Customer Assistance over the phone went all blank when I asked him about blocking phone using IMEI. He totally didn't know what was I talking about and keep asking me my number and block that instead, even when I've told him few times, this is my new SIM card and the old one was already blocked, and a new SIM was issued. Maybe his ears were made of wood or that he needs some cotton bud.

*****Sigh.. *****
I'm now using my old Nokia.. wonder when will my new phone come.............................
***** Sigh  *****

Honey Ginger Tea 蜜糖姜茶

I'm not feeling good tonight.

Every woman is different. Some feel the pain during, some before. Usually, I feel it, before, but not always. And it's only for a short while. Tonight it came by longer.
Before I was ever pregnant, the signs will come exactly 2 days before and after I've had children, it's no longer consistent, and having 2 kids so near has made me forgotten how these days feel like.

So, I made myself a cup of ginger tea, sweetened with honey to make it more palatable. I love ginger, so I don't find it difficult, even if I need to drink a lot of this.

2 inches of ginger, skin on and sliced thickly and smashed.
slightly more than 1 cup water
1 Tbsp honey

Put ginger and water in a small saucepan. Bring to a boil and simmer on low heat for 5 minutes.
Pour tea into a cup and put in honey to sweeten.

Good for days like this :)

Husbands or sons, if you see your wife or mother not feeling good, try to make her this to make her feel better.

Umbra Juice with Sour Plum

Umbra, amra or kedondong, it's the same fruit. In Perak, few years back, umbra juice fad came on. It was so popular. If u drink this at a food court or Chinese eateries, it is much greener and taste more concentrated, simply because the fruit is juiced whole, skin and seed on. I never knew they were done this way until the lady at my daily lunch place told me so. I initially thought colouring was added. :)  Then I asked the lady again how could it be done since the seed is so hard. She told me that those currently in the market are new varieties with smaller less fibrous softer seeds.

This fruit reminded me much of my primary school life. It's 10sen per portion. The canteen lady will put a few pieces of this cut up fruit onto a piece of plastic and drizzle it with chilli sweet soy sauce. Sweet, sour, hot, salty... yummy. And it's not a daily treat, the canteen only sells this once a blue moon, so when they do, my friends and I will be joining the queue to buy our 10sen portion. Actually, my favourite part of the fruit is the seed. I'll eat up the flesh parts quickly and save the seed for the last. It looks like a fuzzy alien. Spiky fibres and hard. Not like a peach seed, but reallly like a medusa head. I like chewing on the spikes, the pain I get when it massages my gums is addictive. Makes my saliva flow and flow.

Recently during one of my weekly Jusco trips, I saw these fruits for sale. RM2/kg. Every bag was almost 1.5kg. I chose the bag with the greenest fruits. Well, these fruits tend to have the ugly skin cos they were exposed to grow, just like local mangoes. So many, what to do except to juice them. The skins are not smooth and green, so I can't make myself to juice them whole. Do what u think suits u.

To make the umbra juice taste better, I added in sour plums from China. I am quite particular to the quality of sour plums. Inferior ones from neighbouring country makes me want to puke the moment it comes near my lips. Infuse the sour plums in hot water before use to have full release of flavour. This is not a juicy fruit, so u have to juice it with some liquid,and the sour plum infusion is just the right thing to use. 1 large soup plum is enough for 1 glass of juice.Sweeten with sugar syrup.