Osmanthus Apple Syrup

Name: Osmanthus Apple Syrup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g apple; 400g Caster sugar; 100g Candied Osmanthus; 50g Lemon juice; 600ml water

by Little Fruity

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Syrup is a viscous, high-concentration sugar solution 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. Because syrup contains very high sugar content, it can be stored for a long time without refrigeration in a sealed state. The syrup can be used to make drinks or make sweets.
Fruit syrup method: After crushing the fruit, 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. "

Ingredients

Osmanthus Apple Syrup

1. Wash the glass bottle, put it in 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 sterilize for 10 minutes;

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

3. Wash the lemons, cut them in half and squeeze the juice for later use;

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

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

6. Remove floating foam;

7. When the diced apples are boiled to be translucent, remove the diced apples and filter out the pomace with a strainer;

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

9. Slowly simmer with the lowest fire, do not stir the liquid at this time, use a brush dipped in water to brush the sugar splashed on the pot wall into the pot along the pot wall;

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

11. Continue to simmer on low heat until the syrup appears viscous, turn off the heat;

12. Take out the syrup while it is hot and put it into a glass bottle, tighten the bottle cap, and buckle for 30 minutes, wash the bottle body, put it at room temperature for 3~7 days and then put it in the refrigerator;

Tips:
1. Be sure to cook with the minimum heat, and the whole cooking time is about 1 hour;
2. In order to prevent the chain reaction of sugar crystallization, some syrup may adhere to the wall of the pot when the syrup is boiled. After the water on the pot wall volatilizes, the syrup can appear tiny crystals. When these crystals are in contact with the syrup, a chain reaction can occur. The syrup also turns into crystalline particles. It is possible that the whole pot of syrup will turn into sugar crystal particles, which will bring the whole pot of sugar sand. To prevent this phenomenon, we need to wash the syrup on the wall of the pot, dip the brush on the wall of the water, and brush the circle. The water runs down the wall of the pot and washes away the syrup on the wall.