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Wedang Jahe Lengkeng - Longan in Ginger Syrup
Somehow longan is heavily connected with festive seasons in Indonesia. Now that Idul Fitri is upon us, longan (fresh and in can) is sold everywhere. And I swear it is not just for Idul Fitri, come Christmas and Chinese New Year, you can bet these will also be everywhere. I saw so many cans of these piled high in the supermarket, and this is what leads to today’s post: longan in ginger syrup.
Wedang Jahe Lengkeng - Longan in Ginger Syrup
Ingredients
- 1 can longan in syrup (565 gram)
- 1 teaspoon basil seeds (Indonesian: selasih), soaked in drinking water
- juice of 1 lime
- Ginger Syrup
- 100 gram fresh ginger, peeled and bruised
- 2 pandan leaves, knotted
- 750 ml water
- 125 gram sugar
Instructions
- Ginger Syrup
- Boil all ginger syrup ingredients in a pot. Reduce heat and simmer for 10-15 minutes until the liquid has reduced a little.
- Strain to get a clear syrup
- Wedang
- Combine longan with half of the syrup from the can, basil seeds, lime juice, and the ginger syrup. Mix well.
- Divide into serving glasses and serve warm.
Comments
Your recipes all look delicious! I love your blog!
Thank you for the nice comment, Tammy ♥
I really liked your blog ... may I copy and paste the recipe only to be practiced at home :)...thanks...
Thanks Yunia. You are very welcome to do that :)
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