I was trying to interpret our theme and was thinking of what to post today for Lasang Pinoy Sunday. Theme is: we are ONE. It didn’t cross my mind that it’s the first anniversary of Lasang Pinoy Sunday. Well, Ces said that we can post anything number ONE or anything first today.
I grew up seeing Santol or Wild Mangosteen regularly in our household because my mom was able to grow three big trees of it in our house in Novaliches. We would either peel it and eat it like that, dip the rind in salt or shrimp paste, cook the rind into sweetened Santol or make Santol Juice. This is my NUMBER ONE choice of juice during Santol Season. Well, no one in our family really calls it Santol Juice…….it was Santol-ade.(like lemonade)
Now, what you need to make the best santol juice are: a big pitcher, water, 4 santol and sugar.
Directions:
- Dissolve sugar in 3 cups of water and set it aside.
- Peel santol and fill it up with chops horizontally and vertically.
- Crumble it into pieces in the pitcher with sugar and water mixture.
- You have to do this piece by piece to prevent the santol rind from turning brown.
- You can also put a little calamasi juice if you want. This adds extra flavor.
- Put 6 more cups of water and Stir. Let it steep in the fridge for 3-4 hours to achieve maximum flavor.
- Serve cold or with ice.
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