10 menus for breaking the fast, refreshing thirst quenching

Author: Atsa

Refreshing cold drinks are not to be missed during iftar. Thirst immediately disappears instantly and it feels so refreshing if you break the fast with a cold sweet drink. So that you don’t get bored with the same drinks, we present 10 delicious and refreshing iftar menu ideas.

1. Cucumber Suri Ice

Fresh cucumber ice

Material :

Cucumber suri – 1 piece

Cocopandan syrup – 1 bottle

Boiled water – 2 liters

Ice cubes as needed

How to make :

  1. Peel the cucumber and remove the seeds. Cut into dice shape. set aside.
  2. In a large bowl, mix together water, syrup, cucumber suri, and ice cubes. Stir well.
  3. Transfer into a serving glass, ready to serve.

2. Bird’s Nest Ice

Image : Chef’s recipe

Material :

Agar powder is red – 1 pack

Water – 500 ml

Granulated sugar – 4 tbsp


Melon, take the fruit with a baller – 1/2 fruit

Kiwi, cut into pieces – 2 pieces

Nata de coco – 200 grams

Basil seeds, soaked in a little warm water – 1 tbsp

Red syrup – 1/2 bottle

Water – 1 liter

Ice cubes as needed

How to make :

  1. In a saucepan, mix all the bird’s nest ingredients. Stir well and boil until boiling. Remove and pour into a square tin. Let it harden. Grate the jelly lengthwise with a cheese grater. set aside.
  2. In a large bowl, mix the melon, nata, kiwi, grated agar, syrup, water and ice cubes. Stir well. Add basil seeds.
  3. Ready to serve in small glasses.

3. Avocado Ice

sweet avocado ice
Image : Chef’s recipe

Material :

Ripe avocado – 2 pieces

Evaporated milk (1 can) – 380 grams

Nata de coco, and water – 250 grams

White sweetened condensed milk – 60 ml

Basil – 1 tbsp

Pandan paste – 5 drops

Ice cubes as needed

How to make :

  1. Dredge the avocado flesh, set aside. Then soak the basil in water until it swells, set aside.
  2. In a large bowl, mix evaporated milk, nata de coco and water, sweet white condensed milk, and pandan paste. Stir until well mixed.
  3. Add the avocado flesh and basil then stir well.
  4. Add ice cubes or chill in the refrigerator.
  5. Avocado ice is ready to be served.

4. Aloe Vera Ice

Image : Chef’s recipe

Material :

Aloe Vera – 500 grams

Salt – 1 tsp

Betel lime – 1 tbsp

Pandan leaves – 4 pieces

Granulated sugar – 100 grams

Lemon, squeeze the juice – 1 fruit

Basil seeds, soak in hot water – 1 tsp

Melon syrup – to taste

Boiled water – to taste

Ice cubes as needed

How to make :

  1. Peel the skin of the aloe vera and then cut the flesh into dice. Wash clean and drain.
  2. In a container, mix water with salt and whiting. Stir well. Soak the aloe vera pieces for 1 hour. Rinse the aloe vera until the mucus is gone. Drain well.
  3. In a saucepan, boil water with sugar, pandan leaves and lemon juice.
  4. Add aloe vera and mix well. Cook for 5 minutes over medium heat. Lift and drain. Set aside the cooking water.
  5. In a serving glass, put aloe vera, basil, and ice cubes. Give enough syrup and pour the cooking water.
  6. Ready to be served.

5. Fruit Soup

Image : Mother’s Rese

Material :

Dragon fruit – 500 grams

Avocado – 400 grams

Mango – 500 grams

Grapes – 250 grams

Papaya – 500 grams

Dried basil seeds – 2 tbsp

Pandan – 2 sheets

Granulated sugar – 150 grams

Water – 1 liter

Sweet heavy cream – 200 ml

Nata de coco – 250 grams

How to make :

  1. Cook water, sugar and pandan until the pandan leaves are cooked and the water is fragrant. Set aside and leave at room temperature.
  2. Dice or scrape the avocado using a tablespoon.
  3. Dredging uses round dredges for dragon fruit and papaya
  4. Cut the grapes into quarters.
  5. Soak the basil seeds in warm water and let the seeds swell.
  6. Solution: Put in a container sweetened thick cream, pandan water, basil seeds and red dragon fruit. Then stir well after that gradually add nata decoco, mango, grapes, papaya and lastly avocado.

6. Ice Kopyor

Image : Chef’s recipe

Material :

Unflavored jelly – 1 pack

Instant coconut milk – 1 pack

Granulated sugar – 3 tbsp

Salt – a pinch

Pandan leaves – 2 sheets

Boiled water – 500 ml

Ice cubes as needed

Coco pandan syrup – to taste

Sweetened condensed milk – to taste

How to make :

  • Add agar-agar, coconut milk, granulated sugar, salt, pandan leaves and boiled water into a saucepan and stir well.
  • Cook over low-medium heat while continuing to stir until it boils. Turn off the fire.
  • Let stand for a while until the hot steam dissipates, then strain the mixture into a clean container.
  • Prepare large ice cubes in a container, pour the mixture spoonful by spoonful onto the ice cubes, do it until the mixture runs out. Strain and drain the kopyor that is formed.
  • Prepare a glass, add cocopandan syrup, ice cubes, then kopyor and finally add sweetened condensed milk. Serve.

7. Manado Ice

Image : Mother’s taste

Material :

Soursop – 1 fruit

Whole young coconut – 1 fruit

Nata de coco – 250 grams

Basil, soak boiled water – 1 tbsp

Sweetened condensed – 100 grams

Granulated sugar – 100 grams

Water – 300 ml

Avocado, cut into squares – 1 piece

Mango, cut into squares – 1 fruit

Jelly :

Agar agar plain – 1 pack

Plain jelly powder – 1 tsp

Water – 1 liter

Granulated sugar – 150 grams

Food coloring (red, green, orange) – to taste

How to make :

  1. Agar-Agar: Mix all the ingredients for agar-agar together except the food coloring, cook until boiling. Divide into 3 equal parts, then add red, green and orange coloring to each. Cool, then set into small cubes.
  2. Peel the soursop, remove the seeds then blend with sugar and 300 ml of water.
  3. Put the soursop juice in a container, add the young coconut meat and its water, condensed sweet and basil, mix well. Lastly add the pieces of agar-agar, avocado and mango, mix well.
  4. Add ice cubes or store in the refrigerator until cold.
  5. Ready to serve after chilled.

8. Teler Ice

fresh ice cream
Image : Chef’s recipe

Material :

Avocado, dredging the flesh – 1 fruit

Jackfruit, shredded – 2 seeds

Young coconut, take the water and dredge the meat – 1 fruit

Sweetened condensed milk – 4 tbsp

Ice cubes, crushed – to taste

How to make :

  1. In a serving glass, put enough ice cubes. Give a little coconut water (about 5 tbsp / portion)
  2. Add the avocado flesh, young coconut and jackfruit.
  3. Flush with sweetened condensed milk.
  4. Ready to be served.

9. Ice Selendang Mayang

Image : Chef’s recipe

Material :

Hunkwe flour @ 1 pack – 80 grams

Rice flour – 50 grams

Water – 600 ml

Sugar – 2 tbsp

Vanilla powder – 1/2 tsp

Pandan paste – to taste

Red food coloring – to taste

Coconut milk solution:

Coconut milk – 300 ml

Pandan leaves – 1 sheet

Salt – 1/2 tsp

Sugar Solution:

Brown sugar – 200 grams

Granulated sugar – 50 grams

Water – 150 ml

How to make :

  1. Prepare a bowl, mix hunkwe flour, rice flour, sugar, vanilla powder and water. Stir until everything is evenly mixed.
  2. Divide the dough into 3 containers. Fill the first container with 4-5 drops of pandan paste, add the second container with 4-5 drops of red food coloring.
  3. Heat the first container (green) using a saucepan while continuing to stir until it thickens, then place it in the container/pan. Heat the container containing the white mixture (without color) until it thickens, then pour it over the green mixture. Do the same for the red dough.
  4. Wait for the dough to set and harden then cut into pieces, set aside.
  5. Making the Coconut Milk Solution: Heat the coconut milk, pandan leaves and salt to a boil while continuing to stir so that the coconut milk doesn’t break, remove and set aside.
  6. Making the Sugar Solution: Heat the water, brown sugar, and granulated sugar until it boils and all the sugar dissolves. Remove and set aside.

10. Red Bean Ice

Image : Chef’s recipe

Material :

Red beans, soak overnight – 200 grams

Water – 1 liter

Brown Java Sugar – 3 pieces

Granulated sugar – 3 tbsp

Salt – 1/2 tsp

Vanilla powder – 1/2 tsp

Thick coconut milk – 100 ml

Condensed sweet – to taste

Cocopandan syrup – to taste

Shaved ice – to taste

How to make :

  1. Soak red beans overnight, then wash thoroughly. Boil red beans using water until tender. If less water can be added.
  2. Add brown sugar, granulated sugar, vanilla powder and salt to the red bean stew. Boil until the water shrinks and thickens. Remove and set aside.
  3. Heat the thick coconut milk until it boils while continuing to stir. Remove and set aside.
  4. Prepare a bowl, arrange the red beans on the bottom of the bowl. Add enough ice cubes then top with sweetened condensed milk, cocopandan syrup, thick coconut milk, and red beans.
  5. Red bean ice is ready to be enjoyed.

Also Read: 6 Most Practical Sahur Menu Ideas with Gravy

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the field of Catering and Journalism. Hobbies are writing, traveling and cooking. S2 Gadjah Mada University in Communication Studies
Contact Us at [email protected]

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