Penang window sherbet (Penang ais tingkap)

Ingredients

• 2 young coconuts
• ice cubes, to serve
• 3 tbsp almond gum, soaked in water for at least 6 hours (optional; see note)
• 3 tbsp malva nut, soaked in water for at least 30 minutes (optional; see note)
• 1½ tbsp edible basil seeds, soaked in water for 3–5 minutes until blooming

Spice syrup

• 300 g rock sugar
• ½ purple dragon fruit (or use 2–3 tablespoons rose syrup)
• 2 tbsp dried rose hips, soaked for at least 30 minutes
• 3 tbsp freshly grated nutmeg
• 6 cardamom pods

Instructions

1. To make the spice syrup, combine all the ingredients and 500 ml (2 cups) water in a saucepan and simmer over medium–low heat for about 30 minutes. Allow to cool, then strain, discarding the solids. The syrup will keep in a clean glass jar or bottle in the fridge for up to 1 week.
2. Crack open the coconuts and pour the water into a jug – you'll need about 600 ml. Scrape out the coconut meat and set aside.
3. Drop a few ice cubes into two tall glasses, then add spoonfuls of the almond gum, if using, malva nut, if using, and basil seeds. Pour in enough spice syrup to half-fill each glass, and then top it off with the coconut water. Garnish with coconut meat and serve.

Notes

• An edible resin obtained from the sweet almond tree, almond gum is known to be a natural coolant for the body. It is widely used in drinks and Chinese traditional medicine.

• Native to Southeast Asia, malva nuts are commonly used in traditional medicine to cool the body, treat sore throat infections and relieve coughs. They are tasteless, apart from a hint of sweetness, and are usually mixed with red dates, licorice and chrysanthemum flower to make sweet soups such as the Chinese tong sui.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.