How to Make Blue Ternate Lemonade | Farm To Table
Aired (June 24, 2024): For a quick and healthy refreshment you can make at home, Chef JR Royol prepares for us his Blue Ternate Lemonade!
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00:00For a very healthy and quick refreshment that you can make at home, we made a Blue Turnip Lemonade.
00:12What we're going to do is boil some water with sugar.
00:16In a way, it's just like a syrup.
00:18The idea here is that when it boils and the sugar is dissolved,
00:22we'll turn off the heat and then we'll add our blue turnip.
00:26So while we're waiting for it to dissolve and we can make our syrup, let's prepare our acid.
00:32So I have here fresh lemons.
00:34Before we squeeze it, I'll get the zest first because its flavor is a waste.
00:39And so that we can infuse our syrup, our blue turnip,
00:54specifically its color, we'll put it in our container.
00:59You can let our syrup cool down a bit before you put it in, but to speed things up, let's put some ice.
01:14If you're going to steep herbs, tea, or any flowers, it's advisable that the water you're going to use is not newly boiled.
01:28The tendency is that the hot water will actually kill off the flavor and aroma of the leaves or flowers that you're going to use for your infusion.
01:40That's why we're adding a bit of ice.
01:50Let's pour our syrup.
01:59So we'll let this soak for at least 5 minutes or until we see that the color of our blue turnip has spread.
02:08And to make lemonade, we'll just add some acid, but also look at the reaction of our liquid.
02:19So from purple, there, it's now pink.
02:23Dumplings, for all.
02:28For those who like dumplings, you should definitely try this.
02:34Dumplings for everyone, and then our blue turnip, lemonade.
02:55Sir Vic, how big is your property, your farm?
03:01This is the most campground, it's less than 2 hectares, but our family estate is around 35.
03:0835 hectares?
03:09Yes.
03:10Can you maximize those 35 hectares?
03:13We have forest conservation, we combined it.
03:18It's like permaculture, the approach, especially during the last heat, right?
03:24Yes, during the last heat.
03:25Here, it's still cold.
03:26That's why it's still fresh and clear.
03:28Your view is still beautiful.
03:29What are your main products here?
03:33Whatever season, like cabbage, eggplant, whatever season.
03:43What's the best yield for you?
03:46So, you're from Tubong Liliw.
03:48How many generations have you been here, Sir Inangkun?
03:50I'm in my third generation.
03:52Third generation.
03:53Because my grandfather acquired this.
03:56I see.
03:57Who gave you the idea to have this kind of approach?
04:02It's like open to public.
04:04Your approach is farm tourism.
04:07Liliw is famous for tourism.
04:10It fell because there are a lot of rivers that were damaged.
04:14A lot of people live there.
04:16Yes.
04:17For me, at least, I'm an entrepreneur, architect, and I know how to design.
04:25And every time I'm invited here,
04:29people from other countries would say,
04:32wow, it's paradise.
04:34It is.
04:35It is, actually.
04:36The ambience.
04:37What I like about what I'm seeing now is,
04:40the structures that you have here are not far from what you have here.
04:46It's still nature-filled.
04:48That's what I really like about it.
04:50Because if you're going to do it artificially,
04:53it will lose its theme.
04:57It will lose its nature ambience.
05:01Yes.