Gather all the ingredients.

Peel and remove the seeds from the winter melon, then cut it into small pieces.

After peeling and removing the seeds, you should have about 1 1/2 lbs (700 grams) of winter melon. Use a 1:1 ratio of winter melon to sugar (light brown sugar + dark brown sugar). So for 1 1/2 lbs (700 grams) of winter melon, use 3 cups (600 grams) light brown sugar and 1/2 cup (100 grams) dark brown sugar.

Place the winter melon pieces in a blender and blend into juice. Do this in about 3 batches, adding 2 teaspoons (10 ml) of cold boiled water each time to help blend.

Pour the blended winter melon juice into a pot. Prepare 3 cups (600 grams) light brown sugar and 1/2 cup (100 grams) dark brown sugar.

Add the light brown sugar and dark brown sugar to the winter melon juice and stir until well combined.

Pour the sweetened winter melon mixture into a rice cooker. Add 2 cups of water (using the rice cooker measuring cup) to the outer pot, close the lid, and turn it on. When the switch pops up, the concentrated winter melon syrup is ready.

Let the concentrated winter melon syrup cool, then transfer it to a container and refrigerate.

To serve, mix 1/2 cup (100 ml) of the concentrated winter melon syrup with 1 2/3 cups (400 ml) cold boiled water. Add 2 lemon ice cubes and some regular ice cubes, stir well, and enjoy a refreshing glass of Lemon Winter Melon Tea. (Adding lemon really enhances the flavor—be sure to try it! The sweet and tangy taste is delicious!)