Es-champour soup with seaweed on ice
1 serving
5 minutes
Es Campur is a refreshing dessert soup popular in Indonesia, especially on hot summer days. Its name translates to 'ice mixture' and reflects the exotic blend of ingredients. The dish is based on chilled ice cubes that create a pleasant coolness. Sweetness comes from a fragrant sugar syrup with lemon notes, harmoniously complementing fresh pieces of watermelon and melon. Seaweed adds an interesting texture and subtle ocean flavor, while fruit jelly completes the composition with bright sweet accents. Es Campur is not just a dessert but a true delight that evokes memories of Bali's sunny beaches and gentle sea breezes.
1
First, you need to freeze the water. Pour water into an ice tray and leave it in the freezer for 2 hours.
- Ice: 5 piece
2
Prepare sugar syrup. To make it, you need 1 cup of water and 1.5 cups of sugar. On low heat in a saucepan, dissolve the sugar in the water. Then bring to a boil and add lemon juice. Let it simmer for another 12-15 minutes without stirring.
- Sugar syrup: 200 ml
3
When the ice is ready, you can start preparing the soup. Place ice cubes in the bowl.
4
Cut the watermelon and melon into pieces and add to the plate.
- Watermelon: 30 g
- Melon: 30 g
5
Lay out the seaweed and jelly.
- Seaweed: 25 g
- Fruit pastille (marmalade): 20 g
6
Pour with sugar syrup.
- Sugar syrup: 200 ml
