• Add: 8, ThongNhat Boulevard, SongThan 2 Industrial Park, Vietnam.
  • Hotline: (+084) 274 3784 788
  • Fax: (+084) 278 3784 799

how to make - Beverage Companies

  • 5 Natural Homemade Astringents For Oily Skin

    If you have an oily skin-type, you would know just how important astringents are to your daily skin care routine. They not only help improve the appearance of the skin by minimising pores, astringents also reduce excessive oil on the face. Astringents help fight bacteria and also help remove traces of makeup or any other chemical-laden product after a long day. But did you know that overuse of alcohol-based astringents can lead to dry and dull skin? Our skin has the tendency to produce oil that is healthy, but excessive usage of astringent can inhibit the production of natural oils. While it is a good practice to clean your face before going to bed, it is imperative to clean it naturally. So if you want to use an astringent, why not use a natural one?

    You can easily make astringents at home; bonus is that homemade astringents work like any store-bought ones do, with the only difference that these are made using natural ingredients. Here are some ingenious homemade astringents that you can prepare at home easily.

    best essential oils for stress and anxiety

    You can easily make astringents at home

    How to Make Homemade Astringents 


    1. Rose water Astringent



    Rose water acts as a natural astringent that helps to cleanse skin pores and gently tone your skin. Apply homemade rose water daily to cleanse your skin and keep it away from various infections. All you need to do is to boil a cup of water and add rose petals in it. Let the water boil until it soaks up the colour of the rose flower. Now mix a few drops of lemon essential oils to this rose infused water and stir well. Apply it daily before going to bed without having to worry about using chemicals.



    rose water

    Rose water acts as a natural astringent that helps to cleanse skin pores​

    2. Apple Cider Vinegar Astringent



    Raw and organic apple cider vinegar has always been touted as a beneficial substance for the skin. It helps in shrinking skin pores and further absorbs excess oil from the skin, thus helping to even out complexion. Add about 25 milliliter of apple cider vinegar in 100 milliliter of distilled water in a bowl. Stir well and add a few drops of lemon essential oils. Pour the mixture into a container and apply it on your face and neck regularly.



    apple cider vinegar prevents excess phlegm

    Raw and organic apple cider vinegar has always been touted as a beneficial substance​

    3. Chamomile Astringent

    Chamomile not only shrinks the skin pores but also removes the dirt and further controls oil secretion making it look healthier. Take two cups of water and add dried chamomile flowers and dried mint and boil them. Allow them to cool for few minutes and pour in an empty container. Apply this astringent daily to revitalise your skin.



    chamomile 620

    Chamomile not only shrinks the skin pores but also removes the dirt ​

    4. Cucumber astringent



    Did you know cucumber acts as a natural astringent and cleanses and lightens your skin? Take freshly cut slices of cucumber and rub them on your skin to reduce dark spots, before washing your face off with water.



    superfoods cucumber vegetables

    Did you know cucumber acts as a natural astringent and cleanses and lightens your skin Photo Credit: twitter/daolabs

    5. Lemon astringent



    Lemon has ascorbic acid that makes it act as a natural astringent that helps to shrink and constrict skin pores. It reduces excess oil secretion, redness and brightens your skin to get an even skin tone. All you need to do is to add lemon juice in water and use it on your face to see positive results.



    lemon 620x350

    Lemon has ascorbic acid that makes it act as a natural astringent

    Do look out for any allergies and make sure you are not applying too much of these natural astringents on dry skin, else they may only make your skin drier. Go ahead and get glowing.

    Source: http://food.ndtv.com/beauty/5-natural-homemade-astringents-for-oily-skin-1775822

  • Drink Your Daily Peach: 6 Delicious Stone Fruit Cocktail Recipes

    It's hard to pick a stone fruit favorite. A perfect peach is so vividly flavored it needs no adornment. Though my loyalty might lie with a ripe nectarine, with its nearly fudgy texture and sweet-tangy flavor (and none of that fuzz.) And this year, I've also been really impressed by the plums and pluots at my local market: floral, vanilla-tinged and sweet. So I've been eating my fill, and baking up cobblers aplenty.


    Ripe peach makes for a delicious caipirinha.

    But why wait for dessert to get your stone fruit fix? We asked a few bartender friends from around the country for cocktail recipes that capture the fresh, ripe, uncooked flavor of peaches, nectarines, and plums. After testing them all, we selected six favorites to help you celebrate stone fruit while it's still in season


    • For Rooibos Tea Syrup:
    • 2 rooibos tea bags
    • 1/2 cup boiling water
    • 1/2 cup sugar
    • For the Cocktail:
    • 1/4 of an overripe peach, cut into slices
    • 3/4 ounce rooibos tea syrup
    • 3/4 ounce fresh juice from 1 lemon
    • 1 ounce cognac, such as Pierre Ferrand
    • 1 ounce Lillet Blanc
    • Crushed ice
    • Garnish: large bunch of mint


    1. 1.

      For Rooibos Tea Syrup: Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags. Stir in sugar to dissolve. Let cool before using. Syrup can be stored in refrigerator for up to 1 week.

    2. 2.

      In a mixing glass, muddle peach slices, rooibos syrup, and lemon juice into a rough pulp. Add cognac and Lillet blanc, stir to mix. Pour unstrained into serving glass.

    3. 3.

      Fill serving glass with crushed ice, garnish with large bunch of mint.

      Souce: http://www.seriouseats.com/recipes/2012/08/eastern-standard-peach-julep-cocktail-cognac-lillet-blanc-mint-recipe.html

  • Have You Been Eating Bananas with Milk

    We all love milkshakes and smoothies, don't we? The blend of seasonal fruits and milkis the perfect combination to cool down on a hot summer day. Who doesn't love to have a banana milkshake as a refreshing mid-meal beverage? While it tastes amazing, banana and milk might not go well when mixed together. Yes, you read that right. While the combination of banana and milk has long been seen in chilled milkshakes, it may pose various health risks. We spoke to many experts and here's what you should know about consuming this combination together. 

    Combination of Banana and Milk- Good or Bad?

    Whether the famous combination of milk and banana is good or bad for health has always been in debate. While many suggest that both make an excellent combination, some recommend against consuming them together. When we asked expert Dietitian and Psychologist from Care For Life, Harish Kumar, this is what he had to say, "We do not recommend this combination as it may prove to be very harmful for the body. Even if you want to consume them, you can first take milk and after 20 minutes, eat a banana. You must also avoid banana milkshake as it hinders the digestion process and disturbs your sleeping pattern.

    banana smoothie 625

    On the contrary, expert Nutritionist and Macrobiotic Health Coach, Shilpa Arora says, "Banana and milk is a great option for body builders and people who wish to gain weight and need energy for high intensity work. However, it is not recommended for people with allergies like asthma as it creates mucus which leads to breathing disorders." 


    What Does Ayurveda Say?

    As far as Ayurveda is concerned, every food has its own taste (rasa), post digestive effect (vipaka) and a heating or cooling energy (virya). Therefore, an individual's agni or gastric fire determines how well or poorly the food is digested, and right food combinations are of great importance. Ayurveda strictly puts milk and banana in the list of the most incompatible foods.

    According to the book The Complete Book of Ayurvedic Home Remedies, A Comprehensive Guide to the Ancient Healing of India by Vasant Lad, combinations of fruits and milk are to be avoided strictly. 

    According to a report Food Combining by Vasant Lad, eating bananas with milk can diminish agni, produce toxins and may cause sinus congestion, cold, cough and allergies. Although both of these foods have a sweet taste and a cooling energy, their post digestive effect is very different. Bananas are sour while milk is sweet. This further causes confusion to our digestive system and may result in toxins, allergies and other imbalances.

    Ayurveda Specialist at Dr. Vaidya's, Dr. Surya Bhagwati says, "It is a bad combination and is known as Viruddh Aahar (incompatible combinations). It generates Ama, a toxic substance that is the root cause of imbalance and diseases in the body. It douses the digestive fire hence disrupting the intestinal flora. It also causes congestion, cold, cough, rashes and allergies. It creates a negative reaction in the body, generates additional water, blocks body channel, contributes to heart diseases, vomiting and loose motion."

    banana smoothie

    So, Should You or Shouldn't You?

    According to our experts, banana and milk do not go well together and may cause serious harm to our health. Therefore, it is better to avoid blending banana with milk and rather have them separately. They have their own properties that benefit our health; however, mixing both may kill those properties causing ailments in the body.




    Don’t have a juicer? No problem! You can have green juice in minutes with this step-by-step tutorial on how to make a simple green juice in your blender.

    It’s been 10 days since I’ve posted anything new around here so I am SO thrilled to be back with an epic post for all of you.

    My trip to Costa Rica was fabulous and I’ll be recapping everything tomorrow once I’ve mustered the courage to look at the pictures and not want to teleport myself back there. It was truly one of the most spectacular places on earth.

    We were totally spoiled by having a private chef cook all of our meals for us and while I love me some rice and beans, my body was dying for some veggie goodness by the end of the trip.


    This always happens to me, I go a bit overboard with the treats and decadent eats and find myself needing an IV drip packed-full of vegetable juice. And by IV drip I mean I stop by Fresh Restaurant for one of their amazing green juices.

     Don't have a juicer? No problem! Here's a step-by -step tutorial on how to make green juice in your blender!

    But juices get seriously expensive, FAST and it also isn’t in my budget to buy myself a juicer. So each time I feel a cold coming on or am needing a detox, I go through the same internal battle of whether or not I should sacrifice my wallet to the juice gods.

    Let’s change subjects for a second here (I swear I’m getting to the point!). A few weeks ago, Blendtec offered to send me a Designer 725 Blender with Wildside+ Jar, so I did a little research on the blender and then patiently awaited its arrival.

    What excited me most was that the Blendtec has a “juice” option so you can actually make juice in your blender! Now here’s the catch, what actually separates juice from a smoothie is that the fiber (or “pulp”) from the vegetables and fruit has been removed so what you’re getting is the vitamin and mineral packed juice.

    There is absolutely nothing wrong with fruit and vegetable pulp. Fiber is great for the body and we all need it in our diet, but sometimes it can get in the way of our body absorbing all of those vitamins and minerals. When you drink juice (versus a smoothie), your body can absorb 100% of the good stuff, without the insoluble fiber getting in the way.

    Don't have a juicer? No problem! Here's a step-by -step tutorial on how to make green juice in your blender!So I set out to recreate my favourite simple green juice using my blender instead of a juicer. The Blendtec made it super easy because the “juice” option knows exactly how long to blend the fruits and veggies for (somewhere around 1 minute). It also has a self clean option which makes cleaning the blender completely hassle-free. Considering the horror stories I’ve heard about trying to clean juicers, this is a godsend!

    For the record, it has several other pre-programmed cycles including smoothies, soups, salsa and ice cream! I’ve made smoothies and soups using it and it has been fabulous. I’m looking forward to trying it out on nut butter.

    Back to juicing…To get around the whole “juicing without a juicer” deal, you have to take one extra step by straining the juice through some cheesecloth to remove the fiber. If you want to drink this with the pulp, go for it! But if you want real authentic green juice, you’ll need to do the second step. It’s all good though, because I walk you through the entire process.

    Besides being totally stoked about my new Blendtec, I am also so excited to kick off a new series on THM! Over the past couple of years, I’ve picked up quite a few food hacks that every healthy foodie should know. Healthy eating doesn’t need to be hard or expensive, so over the course of 2015 I will be bringing you a new “Healthy How-To” series teaching you some of these tips and tricks.

    I figured what better way to kick off the series than with this How To Make Green Juice In Your Blender post?

    After 10 days on vacation, I’m ready for about 5 of these!

    Let’s learn how…

    How To Make Green Juice In Your Blender

    Cook time:  

    Total time:  

    Serving size: 1

    • 1 head of kale, stemmed and coarsely chopped
    • 2 celery stalks, coarsely chopped
    • 1/2 cucumber, coarsely chopped
    • 2 green apples, stemmed and coarsely chopped
    • 1 inch cube of fresh ginger, peeled and chopped
    • 2 cups water
    • supplies: a powerful blender, several pieces of cheesecloth (a nut milk bag works too), a large bowl.
    1. Place all ingredients in your blender and top with 2 cups of water.
    2. Press the "juice" button on your Blendtec and blend until done.*
    3. Place a large piece of cheesecloth over your bowl so that it covers all sides. Cut 3 pieces this size and layer them on top of each other.
    4. Place layered cheesecloth over bowl and slowly pour juice into bowl from blender.
    5. Pick up sides of cheesecloth to form a sieve and squeeze out juice. You should be left with about a cups worth of vegetable pulp.**
    6. Pour juice into a cup and drink immediately.
    Or blend for about 1 minute. *You can add remaining juice pulp to soups, baked goods or smoothies, or discard.

     Don't have a juicer? No problem! Here's a step-by -step tutorial on how to make green juice in your blender!


  • How to Make Iced Tea this Summer, Lemon and Peach

    With spring in the rear-view mirror and temperatures rising, it's time to add some cool, refreshing drinks to your summertime arsenal. And if any drink was made for laid back sipping on a porch in the sweltering heat, it's iced tea. Legend has it, iced tea was invented during the St. Louis World’s Fair in Missouri, back in 1904. A tea plantation owner modified his product to beat the heat by pouring his regular tea through iced pipes, and the rest is history.

    Tea is already one of the best things you can slurp on, enriched with antioxidants(known as flavonoids), helps boosts immunity, increase your metabolism and gives you a burst of energy. How’s that for sweet? Just like Frances Hoarding rightly put, "Tea is the magic key to the vault where my brain is kept”. And iced tea? It’s like sunshine in a glass.

    "The secret to making great iced tea is to use great quality tea. And while we've all grown up slurping on lemon and peach iced teas, there is so much more to explore", says Chef Jaydeep Mukherjee, Indigo Delicatessen, New Delhi. Many small boutiques and cafes are experiment with exotic tea blends, and going beyond the traditional black tea leaves. "Use whole lead teas, single origin teas, organic teas and serve chilled. I wouldn’t do so much as add a herb to them – just as is – chilled! Maybe sweetened and served with a twist of lime, that’s it!", says Chef Jaydeep.

    Think: White tea with a kiss of rose or acai-mango or raspberry-mint or lemongrass-marigold. Garnishes, brewing methods, sweeteners and add-ins make it really easy to step up your iced tea game this summer, and even help transform iced tea into the ideal mocktail (or cocktail) for outdoor parties. Executive Sous Chef Mukesh Sharma, The Westin Hyderabad Mindspace, says "I love to play around with flavours when it comes to iced tea and include ingredients such as Kaffir Lime and Orange Zest, Blackberry and Basil, Lime and Lavender, even Lemongrass and Honey for added flavour".

    Mr. Amit Anand, Owner of Mingle Tea says, “A brew of Orange and Mint Green Tea works beautifully as an iced tea for the summer. Not only are oranges packed with high levels of vitamin C, but mint helps you cool down. You can blend it with some soda, a splash of lime, a spoonful of honey and voila! Even a pitcher of Pineapple and Vanilla Iced Tea is really refreshing. It’s black tea, and makes for a brilliant concoction especially if you add a dash of lemon juice”.

    The best thing about making your iced tea is limiting the amount of sweetener you add (or not adding any), sans the chemicals. And these cold infusions make for a great solution for people who avoid drinking a hot cuppa.

    Now if you believe that nothing screams summer quite like mangoes, you’ll love this gorgeous Peach and Mango Iced Tea recipe, with a White Tea base. It’s really simple, tastes divine (and makes for a perfect picture). Did you know: Studies suggest that White Tea may have the highest levels of antioxidants as compared to all other types of tea? You’re in for a treat.

    Mango and Peach White Iced Tea

    10 glasses purified water
    5-6 White Tea bags
    2 peaches (pitted and diced)
    1 cup mango (chopped)
    1 tablespoon honey (optional)


    1. Boil water in a large saucepan, and remove from heat.

    2. Steep the white tea bags for about 7 minutes, then transfer tea to a large mixing bowl. Allow the tea to cool down for 30 minutes approximately.

    3. In the meanwhile, mix chopped peaches, mango, and 1 tablespoon honey (to taste) in a smaller mixing bowl.

    4. Then transfer the fruits to a large pitcher, and pour the cooled tea into the pitcher.

    5. Stir to combine, chill in the refrigerator and serve over ice.

    Chilled Darjeeling First Flush with Mango & Mint
    Recipe by Chef Jaydeep Mukherjee, Indigo Delicatessen, New Delhi

    8 teaspoons Darjeeling first flush tea
    4 cups Water
    4 teaspoons Honey
    Lime juice and zest (of 1 lime)
    Mango (preferably ripe Alphonso mango, peeled and sliced)
    8 fresh mint leaves

    1. Bring water to a boil, and then remove from fire to cool.
    2. Then add the tea leaves to a large pot and allow to steep for 4-5 minutes.
    3. Strain tea into a clean jug and hold in a deep freezer.
    4. Add honey, lime juice and zest from 1 lime to the tea.
    6. Add iced water (sans the ice) to the tea to make enough for 4 glasses and also to dilute the tea which would otherwise be very intensely flavoured.
    7. Add mangoes and mint to the chilled tea and serve in tall glasses.

    “To make Thai Iced Tea, all you need to do is add 2 tablespoons coconut milk and 1 tablespoon condensed milk to a regular glass of iced tea. If you want to make it boozy, add a splash of coconut rum or spiced rum”, says Home-Chef Malini Sawhney.

    If you have an upset stomach, brew some peppermint tea to ease gastrointestinal distress. You can even throw in some freshly sliced ginger to speed up your recovery.

    “Contrary to popular belief, Chilli Chai which is a strong black tea works well for the summers too. With small pieces of chilli and a tangy aftertaste, it’s one of my favourites. After all, darker teas yield a stronger flavour. You can also add a kick of lemon juice for good measure”, adds Mr. Amit Anand.

    If you love a mean Old Fashioned (I sure do!), spruce up your tall glass of iced tea with 2 tablespoons of your go-to bourbon and 1 tablespoon of maple syrup (to taste). Stir well and serve with a slice of orange or maraschino cherry. You can even tag team it with 2-3 drops of Angostura bitters.

    Got some Chamomile tea bags lying in your pantry? Keep scrolling.

    Chamomile, Mint, Apple Iced Tea
    Recipe by Chef Kunal Kapur

    5 Chamomile Tea bags
    15-20 mint leaves
    1 lemon
    5-6 fresh jasmine blossoms
    10 cups water
    1/2 cup apple Juice
    Ice cubes


    1. Boil water and remove from heat. Add chamomile tea bags and let it steep for 8-10 minutes.

    2. Throw in some mint leaves, jasmine and juice of 1 lemon.

    3. Pour into a glass over some ice. Top it off with apple juice and serve chilled.

    How to Make The Best Iced Tea Ever

    To start with, you need to brew a pitcher of regular iced tea. Boil 8 cups of water over medium-high heat. Add 6-8 tea bags of your choice, depending on how strong you like your tea. Let it steep for 8-10 minutes, then remove the bags and let the tea cool to room temperature before pouring it into an ice-filled pitcher. Here’s a scrumptiously simple recipe and 5 quick tips you need to know.

    1. Steep tea bags for 10 minutes only, else the tea ends up turning bitter.

    2. “The temperature at which you brew teas is really important. If you brew teas that need cooler temperatures with boiling water, the result could be bitter”, adds Mr. Amit Anand, Owner of Mingle Tea. To brew black and darker-coloured oolong teas, use boiling water. But for green, white and lighter oolong teas, use cooler water (around 170 to 180 degrees).

    3. Add a sweetener (preferably honey) when the tea is warm so it dissolves easily and evenly.

    4. Wait until the tea has cooled down to room temperature before refrigerating.

    5. You can always make a little more than you think you’ll need, and keep it in the fridge. But not for too long. It’s highly recommended to drink it within 24 to 48 hours if stored in a sealed container so that it doesn't risk taking on the flavor of other items in your fridge.

    Note: When life hands you lemons, add a slice to your iced tea. 

    So, what are you waiting for? We're up for another tall glass of iced tea already!
  • It is also possible to drink pomegranate juice without the presses in the following way

    Pomegranate is a very nutritious fruit, especially beneficial for your body shape and skin. However, if you want to drink pomegranate juice that home without the press or whether the machine that you lazy to clean the machine after each use, then use this very cool tips. No pacifier still makes the pomegranate juice delicious but fast.

    How to make pomegranate juice:

    First, use a circular knife to circle the tip of the pomegranate and remove the pomegranate shell.

    Next, you use a knife to cut the lines on the pomegranate shell split into 6-8 pieces. However, you just cut past the shell and not cut too deep to make the pomegranate broken and flowing.

    Then use your hand to gently remove the pomegranate leaves.

    Then you use the spoon to knock on the pomegranate to the pomegranate seeds fall into the bowl.

    After pomegranate seeds are removed, put them all in a plastic bag and put a straw into the plastic bag.

    At this point, you only need to use the hand to seal the plastic bag, the pomegranate seeds will break itself. In addition to the hand, you can use the pressure plate is also effective. The more you press, the more juice you get.

    Finally, you use a scissors cut a corner plastic bags and pour the pomegranate juice is finished.

    Just a few simple steps and no need for presses you have a cup of delicious pomegranate juice. By doing this cleverly, after the juice is done, you only need to empty plastic bags and straws, and no need to use the toilet to squeeze trouble anymore.

    Souce: http://kenh14.vn/di-dau-cung-co-the-uong-nuoc-ep-luu-ma-chang-can-may-ep-voi-cach-lam-sau-20170814123044965.chn
  • Peach tea




    I like the taste of peach. It is mildly sweet and sweet when incense. Especially when it's nine
    Peach is one of my favorites. Make a glass for the holiday all over the house

    1 pack of earl gray Dilmah
    2 half peach dipping
    1 lemon
    3 tablespoons sugar
    1 small stone crushed stone (because the stone used to make a small dam)
    Two peaches
    Add 3 tablespoons white sugar, 3 tablespoons dipping water, 1/2 lemon juice, and 150ml earl gray tea, mix well and shake well.
    Excavation dug for water vapors have ice, half the lemon slices left thin for generous.

    Pour the tea from the shaker to the glass of asymmetrical decorative and use only
  • Pisco-Grapefruit Brunch Pitcher Recipe

    If you watch TV or read magazines, you get a pretty steady barrage of booze advertising pushing beers, vodkas, tequilas, whiskeys, and gins. It's enough to distract you from your other options—and to make you forget that you can occasionally pick none of the above.




    Pisco is one of those other options, one that's easy to forget since it's not a big player here in the US, despite being the object of great national pride in Peru and Chile. But it's a spirit worth coming back to: it's really good-tasting stuff, with a history that goes back hundreds of years.

    Spanish colonists found that Peru and Chile were good places to grow wine grapes, and soon locals began distilling pisco—a type of brandy—from the wines they made. When you taste the spirit, you'll notice that the flavors vary depending on the types of grapes in the blend, and maybe even where they were farmed, just like you would with wine.




    Pisco is especially delicious in a light cocktail like this easy brunch drink inspired by the extra-flavorful grapefruits that are at their peak this time of year. To double up on grapefruit flavor, you'll use both the juice and the zest, steeped in an easy simple syrup. I use a Peruvian pisco, Encanto, which is made from blend of several grape varieties, and has a herbaceous quality that's perfect for pairing with the tangy citrus and a little thyme.

    No one wants to be running around with cocktail shakers when you have friends over for brunch, so I worked out a method that eases last-minute stress. You'll batch the drink ahead of time and keep it sealed in a carafe or swing-top bottle until ready to serve. A little lime juice perks up the flavor and the fresh herbs offer a hint of savory flavor that flatters your hearty brunch spread.


    • For the Grapefruit Syrup:
    • Zest from one medium grapefruit (see note)
    • 1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits (see note above)
    • 1 cup granulated sugar
    • For the Bottled Cocktails:
    • 3 sprigs fresh thyme
    • 1/2 teaspoon kosher salt
    • 3 ounces freshly squeezed lime juice from 3 limes
    • 9 ounces pisco, such as Encanto
    • 4 1/2 ounces Grapefruit Syrup
    • 6 sprigs fresh thyme for garnish


    1. 1.

      For the Grapefruit Syrup: Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.

    2. 2.

      For the Bottled Cocktails: In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.

    3. 3.

      For each cocktail, add one large ice cube to a double rocks glass. Pour in 2 3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.

      Souce : http://www.seriouseats.com/recipes/2015/03/pisco-grapefruit-brunch-drink-cocktail-recipe.html

  • Vietnamese Cold Dessert Drink (Che Sam Bo Luong)

    Vietnamese Cold Dessert Drink (Che Sam Bo Luong)

    Sydney was a scorcher the last couple of days as temperatures rose to 41°C. The only sensible thing to do in this extreme heat was to stay indoors and crank up the air conditioner. With the extreme heat I haven’t had much appetite lately. I have been skipping lunch and just eating che sam bo luong. Che sam bo luong is a very refreshing and cooling drink (or dessert) which is so good for you. It can be very filling too with all the goodness of barley, longans, dates, seaweed, gingko nuts and lotus seeds.

    I’ve boiled a huge pot which we have been eating for days. I love mine chilled with ice and lots of syrup. To make this you don’t really need accurate measurements. I just put in what I like more and less of what I don’t really like (seaweed). Make it sweet or light as you like.

    Sam Bo Luong


    can of gingko nuts
    can of lotus seeds (can use dried just longer to cook)
    200g of brown sugar
    4 litres of water
    100g of pearl barley
    100g of dried longans
    10g of dried seaweed


    Soak barley a couple of hours prior to cooking.

    Soak and wash dried longans and black dates 1 hour before cooking.

    In a pot add water and barley on low heat and let cook for 3o minutes.

    After 30 minutes add longans, dried dates and sugar.

    Soak and wash the dried seaweed. They are very slimy and need a couple of washes.

    Cook the barley, longans and dried dates until they are soft.

    Add the gingko nuts and lotus seeds and bring to boil.

    Add the seaweed. Bring to the boil and take the pot off the heat.

    Can be served cold or hot.


    Step 1: Soak mung bean, Chinese pearl barley, dried longan, dried apple into different bowls with water. Wait for 1 night. Next day, we can start cooking one of stunning Vietnamese Dessert Recipes for family. Boil water and then add lotus seeds into pot. Cook until it is soft and add more 50g palm sugar.
    Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)
    Step 2: Peel off the cover of tapioca fruit, slice into small cubes and put into pot in step 2. Cook until it absorbs all sugar and turn off the heat (15 – 20 minutes).

    Step 3: Cook Chinese pearl barley in water, stew until it is soft. Next, pour them into basket and clean quickly with cold water. Clean well dried longan, dried apple and wait to get dry. Peel off the cover of lotus fruit, slice thinly about 0,5cm.
    Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

    Step 4: Use one small pot, add 2 – 3 bowls water and add lotus fruit for stewing in 15 – 20 minutes. Then, add more mung bean and 2 – 3 bowls water into pot. Stew until they are soft, add more 50g palm sugar and cook more 10 minutes to absorb sugar. Soak sea weed into water about 30 minutes. Clean few times and wait to dry.
    Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

    Step 5: Cook 500ml water with 50g sugar. Pour lotus seeds and tapioca fruit above into pot. Wait until it boils; add more Chinese pearl barley, mung bean and lotus fruit into pot. Then, add sea weed, dried longan, dried apple wait to boil and turn off the heat. Do not cook too long; their crispy will not exist longer.
    Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

    Finally, you just finished one of amazing Vietnamese Dessert Recipes. When serving, make sure you can scoop a little one by one like Chinese pearl barley, sea weed, mung bean, lotus seeds, dried longan into each glass. It will more delicious when adding more ice. Moreover, as you can see, it is not only fresh, but also really good for health with many good ingredients like apple, mung bean, lotus, sea weed. Hope this recipe can satisfy what you need. Good luck for your cooking and have a good appetite.

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