Indian Pennywort (Centella Asiatica) is an herb that is commonly used as a leafy green vegetable in Indian, Sri Lankan and other South Asian cuisines. It is considered to offer a multitude of health benefits, chief among them being its ability to improve memory, and has been used as a medicine in Ayurveda for centuries.
This refreshing drink is full of the goodness of Indian Pennywort. The addition of other ingredients helps to mellow the distinct flavour of the herb, which is an acquired taste, and the outcome tastes somewhat like sugarcane juice. Serve chilled with ice cubes for the best results.
100g fresh Indian Pennywort leaves and stems
2 teaspoons peeled and coarsely chopped fresh ginger
½ cup/80g small pieces of chopped or pounded jaggery, or to taste
¼ cup/65ml freshly squeezed lemon juice, or to taste
Ice cubes to serve
1. Thoroughly wash the bunch of Indian Pennywort leaves and stems, shake dry and transfer to an electric blender. Add the ginger, jaggery and 1 cup/250ml water and blend until smooth.
2. Pour the mixture through a strainer into a jug, pressing the residue on the strainer with a spoon to extract as much liquid as possible.
3. Transfer the residue to a bowl with 1 cup/250ml water. Mix well and filter the mixture again, collecting the filtrate in the jar. Repeat this step one more time and then discard the residue.
4. Add the lemon juice to the filtrate and mix well. Taste and stir in extra jaggery or lemon juice if necessary.
5. Refrigerate for an hour or so and then serve with ice cubes.