Cara Rahasia Memasak Es Buah/ Fruit Cocktail Menarik

Es Buah/ Fruit Cocktail. Es buah is an Indonesian iced fruit cocktail dessert. This cold and sweet beverage is made of diced fruits, such as honeydew, cantaloupe, pineapple, papaya, squash, jackfruit and kolang kaling (Arenga pinnata fruit), mixed with shaved ice or ice cubes, and sweetened with liquid sugar or syrup. The type of fruit used in this dessert may vary, some might add any available fruits such as mango.

Es Buah/ Fruit Cocktail Fruit cocktail – Old school fruit ice by Wita Lawin. Ini resep turun temurun selalu jadi suguhan wajib kalau ada acara dirumah. Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. You can cook Es Buah/ Fruit Cocktail using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Es Buah/ Fruit Cocktail

  1. You need 1/2 buah of pepaya, kupas, potong dadu.
  2. Prepare 1 buah of nanas, kupas, buang tengahnya yang keras, iris 1 cm.
  3. Prepare 1 bh of labu siam, buang biji, rendam air garam, potong sesukanya.
  4. It’s 1 sdm of kapur sirih + semangkok air, aduk, endapkan.
  5. Prepare 200 g of gula pasir.
  6. You need 1/2 sdt of garam.
  7. You need 1/4 butir of jeruk nipis, ambil airnya.
  8. It’s 2 liter of air.
  9. You need 3 cm of kayumanis, cuci.
  10. Prepare 1 sdm of selasih.
  11. Prepare 1/4 sdt of vanili (bubuk/ crystal).
  12. Prepare of Bila suka, boleh tambahi nata de coco, serutan/ potongan puding.

Meyer Lemon Rosemary Gin Fizz When it comes to mixing cocktail drinks, the advice that fresh is best is a great motto to live by. The freshest cocktails, however, come from real fruits and summer is the perfect time take advantage of them. From new twists on the most popular drinks to fun and refreshing fruit punches, these recipes showcase watermelon, berries, peaches, and more to show off the best produce of the season. Es teler Fruit cocktail from Indonesia.

Es Buah/ Fruit Cocktail instructions

  1. Air kapur sirih untuk mengeraskan daging buah. Digunakan bila daging pepaya empuk (pepaya matang) agar air cocktail tidak keruh karena serpihan pepaya. Tapi bila yg dipakai pepaya mengkal/ setengah matang, kita tidak perlu kapur sirih karena daging buah cukup keras..
  2. Bila menggunakan pepaya matang, setelah air kapur sirih mengendap, ambil bagian air yang bening saja. Tuangkan pada pepaya yang telah dipotong potong. Tambahkan air hingga pepaya terendam semua & aduk pelan. Tunggu 1 jam..
  3. Sementara menunggu, simpan kapur yang mengendap dalam toples bertutup untuk digunakan kembali lain kali. Kemudian lumuri nanas yang telah dipotong dengan air jeruk nipis. Sisihkan..
  4. Setelah 1 jam, cuci pepaya hingga bersih. Sisihkan..
  5. Dalam panci besar, rebus air, api sedang. Masukkan ke dalamnya kayumanis, gula, selasih..
  6. Setelah mendidih, masukkan labu siam. Aduk, didihkan, koreksi rasa. Tambahkan gula bila kurang manis. Lebih baik agak kemanisan dikit karena besar kemungkinan nanti diberi es batu & sebagian gula akan meresap ke dalam buah sehingga kuah jadi terasa kurang manis..
  7. Terus rebus hingga labu siam mulai tampak matang, masukkan nanas & pepaya. Tunggu mendidih lagi, matikan. Beri garam & vanili, aduk pelan..
  8. Biarkan suhu turun, lalu masukkan kulkas..
  9. Hidangkan dengan es batu. Bisa juga sebagai paduan puding..

Avocado, coconut meat, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaf (normally in the form of cocopandan syrup), sugar, and a tiny amount of salt. Fruit juices (jus) are very popular, and hot sweet beverages can also be found, such as bajigur and bandrek. Many popular drinks are based on ice (es) and can also be classified as desserts. Typical examples include young coconut (es kelapa muda), grass jelly (es cincau) and cendol (es cendol or es dawet). A sophisticated cocktail that's simple to make and goes down smooth.