Lime Soda

Syrup ½ cup water ½ cup sugar

Bring water to a boil, dissolve sugar into the boiling water, remove from heat and let cool completely.

Lime juice mixture ¼ cup fresh lime juice ½ cup syrup

Mix lime juice with syrup and set aside

Lime Soda Drink ½ cup lime juice mixture ½ cup soda ice cubes 2 lime slices and fresh mint leaves for garnish (optional)

Mix all ingredients together. Serve with ice and garnish with mint and lime slices.

Serves 2

Ruby in Sweet

Coconut Milk

Diced water chestnuts Hale’s Blue Boy Thai Red syrup Tapioca flour Coconut milk Sugar 200 g 100 g 100 g 300 g 180 g

Add red syrup (or substitute with beetroot juice) to a mixing bowl. Soak diced water chestnuts in the red syrup for 30 minutes until water chestnuts resemble the color of rubies.

Add tapioca flour to a mixing bowl. Toss water chestnuts in the tapioca flour until evenly coated. Sift off excess flour.

In a large saucepan, bring water to a boil over high heat. Add the coated water chestnuts to the saucepan, stir and separate the water chestnuts to prevent them from sticking together while cooking. Remove water chestnuts that float to the surface when cooked and soak them in ice or cold water to cool down.

Mix together coconut milk and sugar until well blend to make coconut milk syrup.

To serve, spoon rubies into small bowls, add crushed ice and pour in coconut milk syrup. Add shredded jackfruit, shredded young coconut or palm seeds, which are sold in Asian markets, to jazz up your Thai dessert.