Ingredients
500 g (about 1 lb) young lotus root, 500 g (about 1 lb) fresh grapes, 100 g (about 3.5 oz) raisins, 200 g (about 7 oz) honey, 5 red cherries, 1 small section of cucumber.
Instructions
1. Peel fresh grapes, remove the seeds with a toothpick, and juice them in a juicer; finely chop the raisins, place in a bowl, add the grape juice and honey, and mix well to create a grape-honey sauce.
2. Peel the tender lotus root, wash it clean, then slice into rounds about 0.2 cm (1/16 inch) thick. Rinse twice more in clean water, then blanch in boiling water until just cooked through. Remove and plunge into cold water to cool, then drain thoroughly.
3. Toss in the grape-honey mixture, then refrigerate for about 30 minutes. Remove, plate, and garnish with red cherries and cucumber carved into Buddha's hand shapes. This dish is sweet, fragrant, crisp, refreshing, and wonderfully cool.