Sweet and sour cherry syrup in season(ying ji de suan suan tian tian de ying tao tang shui )

Sweet and sour cherry syrup in season

Introduction:

"I like to hoard fruits recently. Last week, I hoarded a box of mulberry for a day, soaked wine and cooked jam. Made mulberry syrup. I have another box of cherries today. Still need to continue to soak wine to cook jam to make sugar water. I bought the red light cherry. It tastes sweet and sour. It is the earliest fruit in spring, so it has the reputation of "the first branch of spring fruit". Its fruit color is bright and beautiful, red as agate, yellow as fat, especially rich in nutrition, rich in sugar, protein, vitamins and calcium, iron, phosphorus, potassium and other elements. Cherry trees are beautiful, flowers are early and colorful, fruits are delicious and nutritious. The fruit is sweet and warm in nature. It has the function of regulating the middle and benefiting the spleen. It has good curative effect on Regulating Qi and activating blood circulation, calming the liver and removing heat, and promotes the regeneration of hemoglobin. It has certain auxiliary therapeutic effect on anemia patients, osteoporosis in the elderly, calcium and iron deficiency in children, and is favored by consumers. "

Production steps:

Step 1: clean the cherry and drain.

Step 2: remove the cherry handle and core.

Step 3: add sugar, stir and marinate for 20 minutes.

Step 4: add water and bring to a boil.

Step 5: add rock sugar and cook for 20 minutes.

Step 6: skim the froth, cool less, add the right amount of honey and refrigerate.

Materials required:

Cherry: 1000g

Sugar: 50g

Rock sugar: 50g

Honey: right amount

Note: the prepared sugar water tastes better after refrigerated in the refrigerator.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Ying Ji De Suan Suan Tian Tian De Ying Tao Tang Shui