About this item
Siraitia grosvenorii, also known as monkfruit or luohan guo, is a herbaceous perennial vine of the gourd family, Cucurbitaceae. It is native to southern China. The plant is cultivated for its fruit extract, called mogrosides, which creates a sweetness sensation 250 times stronger than sucrose.Mogroside extract has been used as a low-calorie sweetener for drinks How to brew monk fruit tea: Monk fruit has a hard shell. Rinse the fruit thoroughly before pressing into the shell with your hands to break it. Tear the contents of the monk fruit into smaller chunks. You may simply steep the chunks of monk fruit in a jug/pot of boiling water for 15 minutes. However, boiling it as per recipe is the best way to brew the tea to ensure its nutrients are released and the flavour is fully developed. Sugar is usually not required as it is naturally sweet and known to be 300 times sweeter than refined sugar. How to make monk fruit extract: Crack open 1 piece of dried monk fruit. Take out the flesh. Use a knife to separate the flesh into smaller pieces. In a saucepan, add monk fruit flesh and 500ml water. Let simmer for 30 minutes over medium heat. Strain the extract. Enjoy in drinks and desserts!
You want a Free sample, a Random Free Gift? Sign Up Now