Fresh Rambutan Juice

Steps

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1. 1
   Select fresh, plump rambutans. Use a knife to carefully peel away the hairy skin.
   ▶ ≈0:44
2. 2
   Gently rinse the peeled rambutans in a colander to remove any remaining skin particles and hair. Handle gently to avoid bruising the flesh.
   ▶ ≈0:58
3. 3
   Using a carving knife, carefully insert the tip into the rambutan flesh and slowly scoop out the seed from the center, separating the meat from the pit.
   ▶ ≈1:39
4. 4
   Drain the rambutan flesh in a colander. In a pot, combine 2.5 liters of water, 500 grams of rock sugar, and 1/4 teaspoon of salt.
   ▶ ≈2:36
5. 5
   Bring to a boil over medium heat until the rock sugar dissolves completely.
   ▶ ≈3:04
6. 6
   Add the rambutan flesh and any rambutan water from rinsing into the pot. Continue boiling over medium heat. Once bubbles start forming on the surface, skim them off with a ladle. This will keep the juice clear and help it last longer in storage.
   ▶ ≈3:18
7. 7
   Once boiling is complete, turn off the heat and let cool. Pour the juice into glass bottles along with the rambutan flesh and refrigerate overnight. This makes the rambutan flesh crispier and even sweeter.
   ▶ ≈3:44
8. 8
   Pour into a 20-ounce glass, fill with crushed ice, then add the rambutan flesh and juice. Serve chilled or sell as is.
   ▶ ≈4:17