Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. One of the most common plants used to make grass jelly is Mesona chinensis, an herb in the mint family (Lamiaceae). The plants are boiled in water containing potassium carbonate. The juice is cooked and then cooled into a gelatinous consistency. This jellylike material is cubed, mixed with water, syrup and flavorings and consumed as a refreshing drink. It is canned and sold in Asian markets as "grass jelly."
1/2 cup black grass jelly, (sold in Asian markets)
some kamquats, slice
Heat up simple syrup and add sliced kamquats. Boil for 5 minutes to infuse the kamquats into the syrup. Set aside to cool.
Put grass jelly in a tall bowl and use a knife to cut crisscross. Do it several times so you end up with tiny pieces of jelly.
Once the syrup is cool, add the jelly and sliced kamquats. I also added some squeezed kamquats juice. Top it with some ice cubes and enjoy.