Dried monk fruit contains a natural sweetener called mogrosides and mogrosides are zero carb and zero calories. It is used to make an erythritol mixed sweetener.
It is used in Chinese medicine to treat sore throats. A RCT study here has reported that it reduces throat complication post tracheal intubation.
It is used a lot in Chinese cooking in a savoury and sweet form. Examples of savoury form: luo han guo with meat bones, luo han guo watercress soup with meat bones, luo han guo with daikon radish and carrot with meat bones.
You can also make luo han guo jelly or agar agar. I’ve yet to try it.
I have been learning to consume it as the bitter aftertaste puts me off. I started with golden monk fruit and added chrysanthemum tea leaves first. After that I halved the monk fruit and increased the chrysanthemum tea leaves.
Some people add plain sugar or rock sugar into the drink but I find the luo han guo sweet enough.
Luo Han Guo/ Monk Fruit Tea Recipe
1 Luo Han Guo
2L water
Boil then simmer for 30 mins. Remove monk fruit or sieve it. Serve hot/ cold.
Add ons
Luo han guo chrysanthemum tea: Add 50g chrysanthemum tea leaves
Luo han guo red dates tea: Add 5-10 red dates
Luo han guo wintermelon tea: Add 50g dried wintermelon strips or 200g of wintermelon
Luo han guo longan tea: Add 50g dried longan
Luo han guo goji berry tea: Add 10g goji berry
You can also do a combination
e.g.
Luo han guo + chrysanthemum tea + dried licorice + goji berry
Luo han guo + red dates + longan