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@adoali20107201:

David✡️✝️☪️
David✡️✝️☪️
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Monday 06 July 2026 15:56:50 GMT
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Pennywort juice is a refreshing green drink popular in Southeast Asia, especially in Vietnam, and best served chilled 🌿 It’s made from the variety known as Gotu Kola (Centella asiatica). Native to tropical and subtropical regions of Asia, this perennial herb is easy to grow and low maintenance. In ideal conditions, it can be harvested multiple times from late spring through summer. — Fresh Pennywort Juice (Rau Má) Recipe Ingredients ∙ 200g fresh pennywort (Gotu Kola) leaves ∙ 1.5 litres spring water ∙ Optional: ice to serve ∙ Optional: rock sugar syrup (recipe below) Prep 1. Wash the pennywort thoroughly to remove any dirt or grit. 2. Cut the leaves and stems into smaller pieces with scissors. ∙ Cook’s note* Pennywort can be fibrous - cutting first helps it blend smoothly. Blend 1. Add chopped pennywort to a blender. 2. Pour in 1.5 litres of spring water. 3. Blend on high for 60–90 seconds until bright green and fully broken down. Strain 1. Pour through a strainer to remove pulp. 2. Skim off any froth for a cleaner finish. 3. Compost the pulp. Chill & Serve ∙ Pour into glass bottles and refrigerate 2–3 hours until fully chilled. ∙ Serve cold, with or without ice - your choice! ∙ Sweeten with rock sugar syrup to taste (recipe below). Yield: ~1.2–1.3 litres of juice Storage: Keep refrigerated in a sealed glass container. Best within 24–48 hours. Natural separation is normal - just shake before serving. — Optional: Rock Sugar Syrup Recipe ∙ 1 cup rock sugar + 1 cup water ∙ Heat gently until dissolved, cool completely, then refrigerate. ∙ Add 1–2 tablespoons per glass to taste. Cook’s note* Rock sugar offers a more balanced sweetness than white sugar, complementing the earthy character of pennywort. #pennywort #gotukola #centellaasiactica #greenjuice #greendrink
Pennywort juice is a refreshing green drink popular in Southeast Asia, especially in Vietnam, and best served chilled 🌿 It’s made from the variety known as Gotu Kola (Centella asiatica). Native to tropical and subtropical regions of Asia, this perennial herb is easy to grow and low maintenance. In ideal conditions, it can be harvested multiple times from late spring through summer. — Fresh Pennywort Juice (Rau Má) Recipe Ingredients ∙ 200g fresh pennywort (Gotu Kola) leaves ∙ 1.5 litres spring water ∙ Optional: ice to serve ∙ Optional: rock sugar syrup (recipe below) Prep 1. Wash the pennywort thoroughly to remove any dirt or grit. 2. Cut the leaves and stems into smaller pieces with scissors. ∙ Cook’s note* Pennywort can be fibrous - cutting first helps it blend smoothly. Blend 1. Add chopped pennywort to a blender. 2. Pour in 1.5 litres of spring water. 3. Blend on high for 60–90 seconds until bright green and fully broken down. Strain 1. Pour through a strainer to remove pulp. 2. Skim off any froth for a cleaner finish. 3. Compost the pulp. Chill & Serve ∙ Pour into glass bottles and refrigerate 2–3 hours until fully chilled. ∙ Serve cold, with or without ice - your choice! ∙ Sweeten with rock sugar syrup to taste (recipe below). Yield: ~1.2–1.3 litres of juice Storage: Keep refrigerated in a sealed glass container. Best within 24–48 hours. Natural separation is normal - just shake before serving. — Optional: Rock Sugar Syrup Recipe ∙ 1 cup rock sugar + 1 cup water ∙ Heat gently until dissolved, cool completely, then refrigerate. ∙ Add 1–2 tablespoons per glass to taste. Cook’s note* Rock sugar offers a more balanced sweetness than white sugar, complementing the earthy character of pennywort. #pennywort #gotukola #centellaasiactica #greenjuice #greendrink

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