📖 Instructions

1. Prepare the Pandan Extract: Wash the pandan leaves thoroughly to remove any dirt or residue. Using kitchen shears or a knife, roughly chop the leaves into smaller pieces. This helps release their flavor more effectively. Don't skip this step—it's key to extracting that signature pandan essence!
2. Blend the Pandan Leaves: Place the chopped pandan leaves in a blender along with 2 cups of water. Blend on high speed for about 2-3 minutes, or until the leaves are finely ground and the water turns a vibrant green color. The finer you blend them, the more flavor you'll extract.
3. Strain the Pandan Extract: Line a fine-mesh sieve or strainer with cheesecloth. Place it over a bowl and pour the blended pandan mixture through the sieve. Gently press down on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp. You should have a fragrant, green pandan extract.
4. Make Simple Syrup (Optional): In a saucepan, combine 1 cup of water and 1 cup of sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let it cool completely. Simple syrup adds a touch of sweetness and helps balance the flavors, but if you prefer a less sweet punch, you can skip this step.
5. Combine Ingredients: In a large pitcher, combine the pandan extract, rosewater, lime juice, and simple syrup (if using). Stir well to ensure all ingredients are thoroughly mixed. Taste and adjust the sweetness or tartness to your liking. If its too sweet, add a little more lime juice; if its too tart, add a bit more simple syrup or sugar.
6. Chill the Punch: Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and intensifies the overall taste of the punch. Trust me, patience is a virtue here!
7. Add Ice and Serve: Just before serving, fill the pitcher with ice cubes. This keeps the punch refreshingly cold without diluting it too much. Stir gently to combine. Pour the Rosewater Pandan Punch into glasses filled with ice. Garnish with edible flowers, a sprig of mint, or a slice of lime, if desired. Serve immediately and enjoy!