Base Material:
- Fruit (prepare any kind of your choice)
- Sugar (equal to or a little less than fruit)
- Glass jar (must be disinfected with hot water!)
Basic recipe:
- Fruit preparation:
- Wash the fruit thoroughly and drain it thoroughly.
- Remove the seeds and skin and cut into bite-sized pieces. (If you slice it too small, it can be crushed.)
- Toss with sugar:
- In a bowl, combine the trimmed fruit and sugar and toss evenly.
- Mix well until the sugar is completely dissolved. (If the sugar dissolves less at this time, it may become moldy later.)
- Bottling:
- Put the fruits tossed with sugar in a sterilized glass jar.
- It's best to cover the top with a little more sugar.
- Aging:
- Cover and leave at room temperature for about a day. Once the sugar is completely dissolved, put it in the fridge to mature.
- The ripening period varies depending on the type of fruit and temperature, but you can usually enjoy it in about 3 days ~ 1 week.
- Shake the jar in between to help the sugar dissolve well.
Hot Tips:
- Types of sugar: You can use a variety of sugars, including white, brown, and brown sugar, but I recommend white sugar if you want a clean taste. Honey or oligosaccharides are sometimes used, but they may be less preserved than sugar.
- Sugar ratio: Adjust the sugar ratio according to the sugar content of the fruit. You can add a little more sugar for sour fruits, and reduce sugar for sweeter fruits. In general, the 1:1 ratio is the most popular.
- Hot water disinfection: Hot water sterilization of glass jars is an essential step to prevent mold growth and to keep them for a long time. Put the jar and lid in boiling water and boil for 2~3 minutes, then take it out and dry it completely.
- Storage: It is recommended to refrigerate the finished fruit syrup.
- Versatile: Fruit syrup can be diluted with carbonated water or water to enjoy as a beverage, or as an accompaniment to yogurt, bread, salads, etc.