Osmanthus Apple Syrup

Overview

Syrup is a viscous solution containing a high concentration of sugar made by boiling or other techniques. The raw materials for making syrup can be sugar water, sugar cane juice, fruit juice or other plant juices. Since syrup has a very high sugar content, it can be stored for a relatively long time without refrigeration in a sealed state. Syrup can be used to make drinks or sweets. Fruit syrup method: Crush the fruit and add water to boil, filter out the pulp, add sugar, and continue to cook until the solution is thick, cool and store in a bottle.

Tags

• appetizers
• children
• afternoon tea
• apple
• candied osmanthus
• fine sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Wash the glass bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to disinfect for 10 minutes;

   

2. 2 Take out the drained water and invert the jam bottle;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice and set aside;

   

4. 4 Wash the apples, peel, core and dice them for later use;

   

5. 5 Pour diced apples, lemon juice and 400g water into the pot and simmer over medium-low heat;

   

6. 6 Remove floating foam;

   

7. 7 When the diced apples are cooked until they are translucent, remove the diced apples and use a strainer to filter out the pomace;

   

8. 8 Weigh the white sugar and pour it into the pot, and add 200g of hot water into the pot;

   

9. 9 Use the lowest fire to simmer slowly. Do not stir the liquid at this time. Use a brush dipped in water to brush the sugar splashing on the wall of the pot along the wall into the pot;

   

10. 10 After simmering for 30 minutes, take out the candied osmanthus and add it to the pot;

    

11. 11 Continue to simmer over low heat until the syrup becomes thick, then turn off the heat;

    

12. 12 Pour the syrup into a glass bottle while it is hot, tighten the bottle cap, and invert it for 30 minutes. Wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;