Chinese Olive, Apple and Candied Tangerine Water

Why people make this water

Nourilo had been teaching back-to-back and his throat had gone dry and scratchy, so he went to market for fresh long lei ye, apples and the like to head off an autumn cough and a sore throat. No fresh long lei ye that day — but the Chinese olives were big and cheap, so he grabbed half 600 g. The Chinese olive traditionally clears heat, soothes the throat and generates fluids, and is wonderful for an unhappy throat. With apple, carrot, water chestnut and a couple of candied tangerine cakes from the cupboard, it simmers into a clear, sweet, throat-friendly drink that also helps fend off dry-autumn coughing.

Method

1. Rinse the Chinese olives and crack them lightly with the flat of a knife.
2. Scrub the apples with salt to remove residue, then core and chunk; peel and chunk the carrot.
3. Peel and wash the water chestnuts; lightly rinse the candied tangerine cakes.
4. Simmer everything in 2.4 L of water for 1 hour down to 1.2–1.5 L, and serve.

Nourilo’s Tips

This water is clear and moistening, fine for all ages. It is especially good for children with a lingering cough and for those whose tonsils inflame easily. If the cough is phlegmy, one candied tangerine cake is enough.