百香果果汁
材料:
880g 细砂糖
500ml 清水
250ml 白香果肉
1 茶匙 citric asid ( 我没放 )
1.将糖,水和百香果肉放入锅里,以中火煮至糖融化。 (图1)
~ 图1 / picture 1 ~
2. 待冷,即可放入冰箱里。( 大概可放4星期 )
3.喝时可加入苏打水和碎冰。
Recipe source : Donna Hay
Passionfruit
squash
Ingredients
:
880g
caster (superfine) sugar 500mlwater
250ml passionfruit pulp
1 teaspoon citric acid ( I omit it and replaced with soda water )
1. Place sugar, water and passionfruit pulp in a medium saucepan over medium heat 。Bring to the boil and stir until sugar is dissolved. ( Picture 1)
2.
Remove from the heat and allow to cool. Store in the fridge for up to 4 weeks.
3.
To serve , pour over crushed ice and top up with water or soda water to taste.
I'm linking this post to Cook Like A Star, All-Stars
Anniversary Party, hosted by Zoe of Bake for Happy Kids , Mich of Piece of Cake
and Joyce from Kitchen Flavours .
Hi Kit Wai,
ReplyDeleteI've made this before it is so good and refreshing! My kids was asking me just last week to make this again!
Thanks for linking!
This sounds so refreshing! Would love to have this in hot weather.
ReplyDeleteHi Kit Wai,
ReplyDeleteI like your refreshing drink! It must be very heavenly to enjoy this in hot weather :D
Zoe