Rose Apple Syrup

Name: Rose Apple Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g apple; 400g Caster sugar; 50g Lemon juice; 600ml water; 10g Dried rose

by Guoge Reading

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Although some people say that the peony is a hundred flowers, although some people say that the lotus is the gentleman among the flowers, although some people say...but only roses, only roses are the most flowers, and even the most reserved women can't help her temptation. Because in the eyes of modern people, roses are always related to intoxicating love. In ancient Chinese, the original meaning of the word "rose" refers to red jade, colored roses represent love, and yellow roses represent friendship.
At this time, it is just before the Qixi Festival, what kind of work is being prepared for this festival, the rose can't be better, with the crystal clear of apple pectin, the sweet fruity fragrance matches the rose fragrance, and the gorgeous rose petals, Suspended in the transparent pectin, faintly moving, dancing lightly, soft love memories, bringing back the love scene between you and your lover.
On the Qixi Festival, make a bottle for your lover, sweet, soft and aromatic, but dance, fly with wings, and live a happy life!
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.
Rose is sugar-free and rich in vitamin C. It is often used in vanilla tea, jam, jelly, juice, bread, etc.

Ingredients

400g Apple
400g Caster Sugar
50g Lemon Juice
600ml Water
10g Dried Rose

Rose 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, continue to sterilize for 10 minutes

2. Take out the drained water and pour the jam jar

3. Divide the dried rose into two equal parts, peel off the petals in half of them

4. The other half is soaked in 200ml hot water to make rose water

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

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

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

8. Remove floating bubbles

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

10. Weigh white granulated sugar and pour it into the pot, and add rose water to the pot

11. Slowly simmer on 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

12. After boiling for 30 minutes, add rose petals to the pot

13. Continue to simmer until the syrup appears viscous, turn off the heat

14. Take out the syrup while it is hot and put it into a glass bottle, tighten the 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 boil it with the minimum heat, the whole boiling 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.