• 5g Red Dates
• 10g Chinese Wolfberries
• 30g Dried Longan
• 5g Tangerine Peel
• 1L Water
• 200g Ice Cubes
• 50g Gula Melaka
• 2–3 Mint Leaves
• Honey (to preference)

Step 1
Soak tangerine peel in warm water for 1 hour until softened. Place the soaking liquid aside.

Step 2
Soak dried longan in water for 30 mins until softened and drain off the water.

Step 3
Soak wolfberries for around 10 mins and drain off the water.

Step 4
Using a Visions pot, bring 1L of water to a boil. Lower the heat and add dried longan and the gula melaka. Simmer for 30 mins. Remove from heat and cool before straining.

Step 5
Reserve half of the dried longan and some wolfberries for garnishing.

Step 6
In a blender, add in the rest of the dried longan, wolfberries, tangerine peel and its soaking liquid, ice and honey. Blend till fine.

Step 7
Pour into glass tumblers. Top with the reserved dried longan, wolfberries and mint leaves.