Remove the stems from the pennywort and wash the leaves.
Chop the leaves to a fine mince or grind them to a paste using a grinder or blender. Set aside.
In a large pot, bring the water to a rolling boil and add the ground pennywort, sugars and salt.
Once the liquid returns to a boil, turn off the heat and let cool. Strain through a colander.
Chill and serve over ice.
1 pound fresh pennywort
10 cups water
2½ cups white sugar
1 cup palm sugar
½ tsp. salt
10 cups water
2½ cups white sugar
1 cup palm sugar
½ tsp. salt
This article appears in Nov 1-30, 2009.