From the recipe collection
Duhat Juice
Ripe duhat is macerated, strained, and brightened with calamansi into a deep-purple seasonal fruit drink.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 5 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Sort the duhat and discard mouldy, fermented, split, or insect-damaged fruit.
- Put the fruit in a large bowl with salt and 1 cup water and crush gently with a potato masher without breaking the hard seeds.
- Rest for 10 minutes, then work the pulp through a fine sieve, adding another cup of water to rinse flavour from the skins.
- Heat 1 cup water with the sugar just until dissolved, then cool this syrup for 5 minutes.
- Combine the duhat extract, syrup, remaining water, and calamansi juice.
- Taste and adjust with water or sugar; chill thoroughly rather than relying on excessive ice, which dilutes the fruit.
- Serve over ice and refrigerate the remaining juice for no more than two days.