Cut the watermelon into small pieces and put them in a blender. Add 1 tablespoon syrup and the juice of 1/2 orange (about 1 small cup). Blend until smooth, then add some crushed ice and blend again until you get a slushy mixture. Enjoy it cold.

Wash the pennywort leaves thoroughly, then chop them and put them in a blender with a little water. Blend until smooth, then strain through a fine mesh strainer to get the juice. Pour the pennywort juice back into the blender, add the cooked mung beans and 2 tablespoons syrup, plus some crushed ice. Blend until everything is well combined. Serve cold for a refreshing pennywort and mung bean drink.