RESEARCH JOURNAL # 7

Name: Venice Claire O. Cabili Date: November 13, 2019

Grade & Section: 8 – Adelfa Group # 2

A STUDY ON AN ISLAND JUICE FROM FLOWERS

Abstract:

Orange juice, pineapple juice and other types of beverages are the usual drinks we

find as typical now a days. But what if one accidentally eats at a foreign restaurant and

actually gets to taste an extraordinary drink known to be made out of flowers. Well,

coincidentally, one of the researchers did experience such a thing. This was when the

group got the idea of making an investigation on such a matter.

The researchers, being very curious themselves, tried to fill their curiosity. Trying

to find out if flowers can be used as an ingredient to create an island juice and wondering

if it would turn out to be great tasting at the same time forced them to execute an

investigatory project.

After a lot of inquiries and brainstorming, the researchers finally found out how to

execute the experiment with the aid of all their sources in the bibliography including

Sawasdee restaurant and Mrs. Soranee Supprasiti. They started with the cleaning of the

flowers and the preparation of the materials needed. When all were ready for the

experiment, they boiled water and added the flowers while letting it seep for about ten to

fifteen minutes. Finally, when the process was done, the flowers were removed and the

juice was poured to a glass passing through a strainer for removal of any particles left.

Then, they got a savor at the natural taste of the flower’s juice. They made some minor

improvements to the taste to make it have a lot more delectable taste. They had

transformed the beauty and aroma of flowers into a delightful, mouth-watering island
juice. Summer season in a glass, it captures nature’s goodness of freshly picked flowers.

Now you can add the sense of taste to your enjoyment of every food on your table with

this flower juice at your side.

INTRODUCTION

Flowers can be seen in different places, and can be seen in different types. All

flowers have a distinctive size, color and fragrance. Whether eye-catching or

inconspicuous, Flowers are seldom used for drinks. Most herb flowers have a taste that's

similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not

new. Today, many restaurant chefs and innovative home cooks garnish their entrees with

flower blossoms for a touch of elegance. But who could have guessed that with the use of

creativity, its sweet juice can be made into a delicious thirst quencher.

The researchers can make use of the God-given gifts in a unique and imaginative

sense and also use their God-given talents and intelligence to create a splendid new idea.

An interesting research project like this gives them a sense of curiosity and creativity.

This research project gives them the inkling of how to be practical and resourceful. The

investigators have observed that Santan flowers have a sweet liquid that comes out when

they sip the stem of the flower. This observation really convinced them to push through

this kind of topic.

According to what the researchers have discovered, with the aid of the internet,

flower juices are made as a national drink to other countries and some people have them

as a refreshing beverage. According to www.congocookbook.com, Flowers like the

Hibiscus Sabdariffa, a kind of hibiscus plant, Jus de Bissap can be made into what seems

to be more of a tea than a "juice". It is often called the "national drink of Senegal". A

similar drink, made more-or-less the same way, called zobo or tsobo, is popular in

Northern Nigeria. When you think of a flower being made into a juice, it is quite

impossible but the researchers has made it possible for you to taste a flower being

extracted, to be made into a flower juice.

beholder”

They expect their product to be as good tasting as any other and at the same time

good for a persons body and affordable. The juice that the researchers are going to make

will be as attractive and as fragrant as the fresh flower. It is not just going to attract your

sensory organs but it can also quench your thirst. A cool and refreshing drink which

soothes the soul which is sure to feels good in your mouth so enjoy it.

STATEMENT OF THE PROBLEM

The study seeks to answer the following questions:

 Can flowers be used as an ingredient in making a refreshing beverage while

finding out and knowing if the flowers about to be used are safe to drink?

 Will it be delicious and turn out to be great tasting?

SIGNIFICANCE OF THE STUDY

With this study, the researchers can learn that flowers are not only used for decoration

and displays but are also used to create delectable foods and drinks. Since our world

today has so many thirst quenchers that quenches our thirst like fizzy drinks, but it ends

in that. Yes, they quench your thirsts but it also harms your body, so the researchers have

made it possible for you to try something new aside from that carbonated drinks that

when you drink it regularly can harm your body, so the researchers thought of a juice out

of flower that can quench your thirst, satisfy your taste buds, and which are sure to be

unique tasting.

The community will have a discovery of the beautiful taste of flowers and gain

more knowledge and creativity on its uses and what they can make out of it. Filipinos

will have a new and refreshing juice made of flowers which are sure to attract people. We

will have an original and exceptional tasting island drink which can be enjoyed by every

member of the family.

For about one week, the group was trying their best to dig for mire vital

information that could help them figure more about the nature of flower juice. Each

member of the group got most of their information from the internet. But the main

foundation of the topic and its information is from the Thai restaurant “Sawasdee”. The

group’s investigation for flower juice would have not been possible without its resources.

According to the group, their resources were numerous varieties of edible flowers. These

flowers were boiled and used its juice as the product. The group did not spend so much

for the materials needed, because most of the equipment needed is found in the

residences of the group members. A woman too, by the name of Ms. Linda Cruz also

contributed much to the groups Investigatory Project. Ms. Linda Cruz is an employee of

the Thai restaurant “Sawasdee”. Ms. Linda has diligently and patiently answered every

questions asked by the members of the group. Mr. and Mrs. James Limquiaco, Kristine’s

parents had also contributed to the group’s progress. They had willingly and whole

heartedly allowed the group to perform and conduct the experiment in their house.

Not to forget, the group owes the brilliant idea of conducting an experiment about

flower juice to the owner of “Sawasdee”, Mrs. Soranee Supprasiti. The flower juice as a

product would have not been completed without the tools and techniques involved. The

tools being used by the group were blender, saucepan, strainer, flavorings (sugar) and a

cup of water. These tools will be used in different techniques involved in making the

flower juice. The techniques that were used were blending, cleaning, heating, rinsing and

squeezing activities.
 METHODOLOGY

Materials and Methods:

In performing this experiment, the researchers used two to three cups of dried

flowers (chrysanthemum or rose), one to two cups of sugar, one or two of the following

optional flavorings:

o one-half teaspoon grated fresh ginger root

o one half cup lemon juice

o one cup pineapple juice or orange juice

They prepared the needed materials which included a saucepan, blender, strainer, sugar,

cup and bowl.

After the researchers gathered all the materials needed, they briefly rinse the dried

flowers in cool water to clean it and remove any unseen insect that maybe present. Then,

the researchers picked out the petals of the flowers since these are the only part of the

flower which they will use for guarantee of safety. The researchers first tried to extract

the juice out of the flower by using the blender. The flowers ended up very finely minced

and only very little amount of juice was extracted. Seeing that this process would not be

of much convenience, the researchers made another process. In a saucepan they heated

three to four cups of cold water. As soon as the water began to boil, they added the dried

petals. They allowed the flowers to steep for ten minutes. They poured the water from the

pot into a pitcher using a strainer to separate the flowers from the water making sure not

to pour any of the flower sediment into the pitcher. Afterwards, they tasted the outcome

then stirred in the sugar. Add any other flavorings if desired. Finally, the researchers

added the ice and chill completely.

The methods the researchers used are found at www.congocookbook.com and at

www.sagekitchen.com. They did the experiment for about three times. The researchers

gathered all these data by surfing the internet and interviewing the Sawasdee Thai House
owner named Soranee “tata” Supprasiti. They organized data through e-mail and

meetings.

ANALYSIS OF THE DATA

The flower juice which was the final product turned out to have a taste of real

flower; one could actually know that it was made of real flower even if one isn’t told. It

truly captured the true fragrance of the flower we used. Before accomplishing such

product, the researchers used other methods. They tried extracting the juice out of the

flower by using the blender but, the flower ended up finely minced and useless. This

show us that it is best that we do it the way the researchers had it written on their

procedures. Minutes after the researchers added the flower in the boiled water, the aroma

of the flower would actually be noticed. After taking the flower out of the water, the

researchers observed that the water became a yellowish in color. The yellow liquid was

already the flower juice. During their taste-testing, the final product tasted like real tea

which was a little bit bitter. If you add in some sugar, the taste became a little bitter

sweet. Aside from regular juices, it had a unique and different taste which isn’t that

delicious if it is made purely out of flowers but with addition of several flavoring, the

taste got to be satisfactory. With this additional flavor, the taste of the flower juice

became similar to that of the Ice Tea. If you chill the flower juice and add some

calamansi it would turn out to be just like the real ice tea. The next day after doing the

experiment, the researchers noticed that the yellowish water turned to greenish. The tastes

still ended up the same.

The researchers recommend that one should use flowers or choose flowers which have

more juices than others in order to have more liquid with the fact that flowers only have

very little amount of liquid. One should choose the right flower to produce the flavor you

want for the fact that not all flowers taste good. Choose the flavoring fit for making your

juice better tasting.

But one very important thing that you need to remember is that not every flower

is edible and great tasting. In fact, sampling some flowers can make you very, very sick.

You also should NEVER use pesticides or other chemicals on any part of any plant that

produces blossoms you plan to eat. Identify the flower exactly and eat only edible

flowers, and edible parts of those flowers. Always remember to use flowers sparingly in

your recipes due to the digestive complications that can occur with a large consumption

rate

BIBLIOGRAPHY

 http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

 http://www.sagekitchen.com/pages/jellies.htm

 http://www.congocookbook.com/c0224.html & MICROSOFT ENCARTA 2003

1. Beverages - a liquid intended for human consumption.

2. Delectable Taste - extremely delicious or appealing.

3. Inconspicuous - not clearly visible or attracting attention; not conspicuous.

4. Innovative - featuring new methods; advanced and original.

5. Splendid - glorious, fabulous, wonderful, and/or splendiferous.

6. Minced - cut up or grind (food, especially meat) into very small pieces, typically in

a machine with revolving blades.

7. Aroma - a distinctive, typically pleasant smell.

8. Edible - fit to be eaten (often used to contrast with unpalatable or poisonous

examples).

9. Sparingly - in a restricted or infrequent manner; in small quantities.

10. Sawasdee Restaurant – a popular restaurant in Thailand.