Sai Yong Choi Shui (Sweet Watercress Drink)

There really is no end to the kind of Chinese "torture" that I am willing to inflict on my American friends in the name of nutrition. My friend, Leslie, in particular, has gamely drunk every herbal soup I have presented her and once sat, fists clenched, through a meal with Japanese fried fish shishamo (smelt) on the table in full glory with their heads, eyes, roe and tails intact (she did scream when someone touched her).

One type of soup, however, has never failed to please - a sweet beverage with cooling properties on a hot summer's day. It also seems universally cultural: the Mexicans have ponche, Singaporeans have sugarcane, the Japanese have a watercress drink too (what issit called?). One of the many drinks the Chinese have is watercress.

Each major ingredient in this delicious concoction presents a nutritional benefit or symbolic meaning:

Watercress - The Chinese call watercress 'The Vegetable from the Western Oceans', because watercress is not native to China and the name reflects the fact that it was first introduced by Portugese sailors via Macau more than a century ago (1988, Ng Siong Mui). It is believed to have refreshing and soothing properties for the lungs, and is drunk in hot weather.

Almonds - There are two kinds of almonds in Chinese cooking: the bigger sweet almonds, and the smaller bitter almonds. The latter is used here. Here, both are really kernals from different species of the apricot. The smaller bitter almonds have stronger herbal properties and good for alleviating dry coughs (1988, Ng Siong Mui). I add it here because it gives a fun crunchiness to the drink.

Red dates and Honey dates and Dried Longan flesh - There is no added sugar to this drink at all. It is flavoured entirely with a combination of these sweet fruits. Longans are my particular favourite, and they are the fruit of 'sweetness and roundness', which in the Chinese mind means 'everything will be perfect' (1988, Ng Siong Mui). I love honey dates too - sweet yumminess!

Buddha's fruit - Buddha's fruit is a brownish-green, round and light fruit with a sharp, sweet taste. The name is derived from the fact that the fruit grows in clusters of 18 - exactly the number of Buddha's close disciples - and is grown only in China's Kwangsi province (1988, Ng Siong Mui).

Dried tangerine peel - Dried tangerine peel is one of the three treasures of the Cantonese. My mother remembers her grandmother hiding it in an air-tight biscuit tin under her bed because it was so precious. I added a small slice of this to counteract the 'yin' in the drink.

Boil all ingredients for 15 mins on high and then lower heat to simmer for 2 hours. Serve chilled.