The end of the school year blooms during spring and blossoms into summer break. The longer days, brighter sunsets, and warmer weather mark the start of the summer for many students. The classic barbecue or day at the beach awaits, as schoolwork and tests end.

The glistening waves glitter under the sunlight, and the sand molds under your feet as you walk along the beach. Rows of colorful blankets and towels line the sand, music erupts from a nearby party, and you are left with your own friends and family. Classic handheld food is passed around as the sun blazes in the crystal clear sky. You get handed a drink: es campur (ess chahm-poor), a classic Indonesian drink reminiscent of your childhood. It saves you from the summer heat, and reflections from the school year begin to crowd your brain. School has ended, and summer has finally begun.

This recipe is easily customizable to your liking, so ingredients can be added to suit your preferences.

Ingredients:

• 1 can of longan
• 1 can of jackfruit
• 1 can of palm seeds (Attap)
• About ¾ cup of coconut jelly
• About ¾ cup of grass jelly
• Strawberry ice cream
• Water or Milk
• Ice

Step 1:

Prepare the longan, jackfruit, palm seeds, and grass jelly by cutting them into bite-sized pieces.

Step 2:

Mix a ratio of strawberry ice cream with water or milk until it is to your liking. (I used around 1 cup of ice cream to 1 ½ cups of water for mine.) Adjust sweetness and creaminess by adding ice cream or water. Combine until a smooth consistency, it should be thin like milk.

Step 3:

Combine the longan, jackfruit, palm seeds, grass jelly, coconut jelly, and the strawberry ice cream and water mixture together. Mix until combined and add ice.

Step 4:

Serve immediately and enjoy!