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Malva Nut Juice
Jamie Raftery
Malva Nut juice, infused with pandan, ginger, licorice, cinnamon and brown sugar
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Overnight soaking
8
hours
hrs
Total Time
8
hours
hrs
40
minutes
mins
Course
Drinks
Cuisine
Ayurveda
Servings
10
250 ml portions
Calories
58
kcal
Equipment
Weighing scales
Mixing bowl
Muslin
Saucepan
Wooden spoon
Strainer
Jug
Serving glasses
Ingredients
To make the Malva pulp
100
g
Malva nuts
2000
ml
Water - filtered
To make the Mlava juice
2000
ml
Water - filtered
150
g
Brown sugar
2
each
Pandan
(leaf)
10
g
Ginger root
(sliced)
1
each
Licorice root
(sliced)
½
each
Cinnamon stick
(broken)
600
g
Malva nut pulp
Method
To make the malva pulp
Soak Malva nuts in plenty of filtered water overnight. They will swell up to X8 times their original size!
2000 ml Water - filtered
Sit the soaked Malva nuts over a strainer.
Discard the seeds and tough outer skin.
Put the remaining Malva 'jelly' into a muslin cloth over a bowl and squeeze.
With clean hands squeeze the pulp through the muslin cloth.
The result is a nice fine Malve nut pulp that can be added to drinks.
Proceed to next step to make the juice.
To make the Malva juice
Assemble all your ingredients.
Add water to the saucepan.
2000 ml Water - filtered
Add the pandan, ginger, licorice, and cinnamon.
2 each Pandan,
10 g Ginger root,
1 each Licorice root,
½ each Cinnamon stick
Simmer for 10 minutes to infuse.
Take out the herbs and add the brown sugar.
150 g Brown sugar
Whisk to dissolve the sugar and then add the Malva pulp.
600 g Malva nut pulp
Allow the cool and then serve over ice.
Nutrition Facts
Serving:
250
ml
Calories:
58
kcal
Carbohydrates:
15
g
Protein:
1
g
Fat:
1
g
Sodium:
24
mg
Potassium:
24
mg
Fiber:
1
g
Sugar:
15
g
Vitamin A:
1
IU
Vitamin B3:
1
mg
Vitamin B5:
1
mg
Vitamin B6:
1
mg
Vitamin C:
1
mg
Vitamin E:
1
mg
Vitamin K:
1
µg
Calcium:
25
mg
Copper:
1
mg
Folate:
1
µg
Iron:
1
mg
Manganese:
1
mg
Magnesium:
6
mg
Phosphorus:
1
mg
Selenium:
1
µg
Zinc:
1
mg