Monk fruit tea

By Mary Tang
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  • 1/2 of a dried monk fruit (11 grams)
  • 8 cups of water


  1. Break a monk fruit in half. Rinse it under water. 
  2. In a pot, add water and the monk fruit, including the seeds and shell.
  3. Bring the water to a boil and then simmer for 30 minutes. Discard the fruit.
  4. Ladle into a cup. The tea can be enjoyed hot or cold. Keep unused portions in the fridge and it should be consumed within seven days. 

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