Rose Apple Syrup

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

by Little Fruity

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

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. "

Ingredients

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

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, and continue to sterilize for 10 minutes;

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

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

4. The other half is soaked into rose water with 200ml of hot 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-to-low heat;

8. Remove floating foam;

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

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

11. 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;

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

13. Continue to simmer on low heat 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 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.