Loquat Syrup

Name: Loquat Syrup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Loquat; 20g crystal sugar; 800ml drinking water

by The cat who doesn't want to go downstairs

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It is now at the turn of spring and summer. The weather is fluctuating from hot to cold, dry and itchy throat, cough, and all kinds of discomfort. At this time, you can eat more of this kind of fruit. It has thin skin and thick flesh, rich juice, and has the effects of nourishing body fluid, nourishing lungs, resolving phlegm and relieving cough. This is the sweet loquat fruit. Loquat is named "Loquat" because of its leaves resembling the ancient musical instrument pipa. The loquat tree is very individual. It raises buds in autumn, blooms in winter, and bears fruit in spring. In early summer, the loquat fruit matures and bears the rain and dew of the four seasons. The ancients called it "the fruit of the four seasons." As the loquat fruit is the first to mature and appear before the peach and plum, the loquat has the reputation of "the first fresh fruit in early summer".
The whole body of loquat is a treasure. There is a record in "Compendium of Materia Medica": "Loquat can nourish the five internal organs and nourish the heart and lungs". In addition to the loquat pulp, the skin, leaves, flowers and pits of the loquat can be used as medicine. The "Chuanbei Loquat Paste" that we often drink when we cough, one of the raw materials is loquat leaves. Loquat cooked with rock sugar has a softer taste, sweet and moisturizing taste, and clears the heart and nourishes the lungs. "

Ingredients

Loquat Syrup

1. First of all, we have to prepare all the ingredients needed to make this [loquat syrup]: prepare fresh loquat and rock sugar.

2. Put the loquat in the water and wash it, peel off the outer skin, then cut it in half with a knife, take out the core, and then tear off the white inner membrane on the inner wall of the loquat with your hands.

3. Put the processed loquat pulp into a small soup pot, add water that has not been used for loquat, boil on high heat and turn to low heat to simmer for about ten minutes.

4. Cook until the loquat flesh becomes soft, add rock sugar, and cook until the rock sugar melts and the soup is thick.

5. The sweet and mellow loquat syrup that nourishes the lungs and relieves cough is ready to be cooked. It tastes better when served iced!

Tips:
1. The peeled loquat is easy to oxidize and change color, so the processed loquat pulp should be soaked in clean water as soon as possible.
2. The loquat flesh is tender and juicy. Don't cook for too long. It is best not to stir during the cooking process.
3. The boiled loquat syrup is cooled and put in the refrigerator to have a better flavor, which is canned loquat.