Loquat Syrup

Loquat Syrup

by Tong Gago

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Loquats are abundant in the surrounding areas of Chengdu. Loquats are sold on the streets and alleys every May. On weekends, a few families made an appointment to pick loquats in the suburbs and ate while picking them. When they were full, they would take two boxes of loquats when they came home. This season's loquats are very sweet even if they are small. If you can't finish the loquat, boil a pot of syrup and eat it iced. It feels great. The method is super simple. Just make it if you like it!
Loquat has a significant effect of moisturizing the lungs and relieving cough. Smokers should eat more. The core of loquat contains amygdalin, a substance with high nutritional value, which can relieve cough and expectorant, and treat various coughs; The fruits and leaves of loquat have the effect of inhibiting influenza virus and can prevent four-time colds; the rich vitamin B and carotene in loquat can protect eyesight, keep the skin healthy and moist, and promote the physical development of children; the vitamin B17 contained in loquat is Anti-cancer nutrients.

Ingredients

Loquat Syrup

1. Peel and core the loquat into two halves. In order to prevent oxidation and blackening, prepare a bowl of light salt water during the peeling process, and put the peeled skin in the water first.

Loquat Syrup recipe

2. Pour out the brine, take the pulp, and put it in a stainless steel milk pan.

Loquat Syrup recipe

3. Add rock sugar.

Loquat Syrup recipe

4. Pour in the right amount of water.

Loquat Syrup recipe

5. After the high heat is boiled, turn to low heat and boil slowly for 25-30 minutes.

Loquat Syrup recipe

6. In a good state, turn off the fire at this time.

Loquat Syrup recipe

7. It's best to eat when iced.

Loquat Syrup recipe

8. To relieve cough and nourish the lungs, you must eat more loquat this season.

Loquat Syrup recipe

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