Water chestnut soup is about as simple as it can get, but chilled and lifted with fresh lemon juice and lemon slices, it is an electrifying treat that snaps you out of summer's indolence.
Widely believed to help remove excess heat buildup in one's body, water chestnut desserts are especially popular and refreshing in summer. Select fresh and firm water chestnuts, but if skinning the suckers proves too tedious, look for vaccuum sealed peeled water chestnuts in your local grocery or even canned ones for a shortcut.
|Enjoy the lemony burst and juicy crunch of water chestnuts!|
What you'll need...
250g of skinned water chestnuts
3 cups water
80g rock sugar
1 tbsp water chestnut flour
Lemon juice from half a lemon
1. In a blender, blend half of the water chestnuts into a puree. Set aside. Take the remaining half and either pulse in blender or chop into small pieces.
2. In a small bowl, mix water chestnut flour with some water until smooth.
3. Bring 3 cups of water to a boil. Add diced and pureed water chestnut and return to a slow boil. Stir in water chestnut flour solution and rock sugar and turn heat off shortly after sugar dissolves completely.
Tips for skinning a water chestnut: Deshelling a water chestnut is easier than it seems. First, cut the top and bottom off. Then, with thumb gently pressed against the blade of a small knife, carefully peel the skin off by running the blade along the side of the water chestnut.
To make a clearer soup, adjust the proportion of pureed versus diced water chestnuts. Reduce the proportion of puree for a clearer soup.
馬蹄 250 克（去皮計）
清水 3 碗（約 715 毫升）
冰糖 80 克
馬蹄粉 1 湯匙
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