Jujube and Kabocha Tea recipe - ingredients, nutrition and when to eat it
This warm tea is made by slowly simmering jujubes and kabocha squash in water to draw out their aroma and sweetness.
This warm tea is made by slowly simmering jujubes and kabocha squash in water to draw out their aroma and sweetness. Its gentle, comforting flavor makes it lovely after a meal or in the afternoon on a chilly day.
Drinks & tea · 25 minutes to cook
Nutrition (per 412g serving): 90.1 kcal · protein 1.6g · carbohydrate 22.3g · fat 0.7g · sodium 0.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into small pieces to bring out more sweetness and aroma.
Tips: Halve and pit the jujubes before simmering for a richer jujube flavor.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Dried jujubes — 3 pc
- Water — 300 ml