Vietnamese Watermelon Boba Tea
Servings
2
PortionsChef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon “Boba” Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls.
Ingredients
1 ea Watermelon, red, cut into ½ x 6 x 6” slabs
1 ea Watermelon, yellow, cut into ½ x 6 x 6” slabs
½ cup Green tea leaves
½ ea Condensed milk, can of
1½ – 2 cups Ice
4 ea Mint sprigs
Directions
- Place watermelon slabs into cryovac bags and compress at 99%. Remove from bags.
- With a small Parisian knife or miniature melon baller, scoop out watermelon “boba” into ¼- inch balls until you have 1 cup.
- Puree and strain the remaining watermelon scraps.
- Place 4 cups of the watermelon juice into a pot and reduce by half, skimming off any foam that forms.
- Add 4 cups of water and ½ cup green tea leaves into another pot, heat to a simmer.
- Remove from heat and strain. Cool slightly.
- In a pitcher filled with ice, add the reduced watermelon juice, tea, and condensed milk. Mix vigorously.
- Pour the watermelon tea into the cups.
- Place ½ cup of “boba” into each of 2 glasses.
- Garnish with mint sprigs.
