The raw materials for making syrup can be sugar water, sugarcane juice, fruit juice or other plant juices. Because the syrup has very high sugar, it does not need to be refrigerated in the sealed state and can be stored for a longer time. Syrup can be used to make drinks or sweets. Rose, sugar-free, rich in vitamin C, commonly used in vanilla tea, jam, jelly, fruit juice and bread.
How to make rose apple syrup?
Wash the glass bottles clean. Put on the pot and add some water to submerge the bottles. Boil for 10 minutes and after turning off the heat and continue disinfecting for 10 minutes.
Take out and drain. Invert jam jars.
Divide dried roses into two equal parts. Then half of them peeled off the petals.
The other half is soaked in 200ml hot boiling water.
Wash a lemon clean and make juice after halving.
Wash the apples clean, peel, core and dice for later use.
Pour diced apples, lemon juice and 400g of water into the pot and cook slowly over medium heat.
Remove floating bubbles.
When the diced apples are translucent, remove the diced apples and filter out the fruit residue with a strainer.
Weigh white sugar into the pot and add rose water to the pot.
Boil slowly with minimal heat. Do not stir the liquid at this time. Use a brush to soak the water and brush the sugar along the pot wall into the pot.
After boiling for 30 minutes, add rose petals to the pot.
Continue cooking on low heat until syrup appears sticky. Then turn off heat.
Fill the syrup into a glass bottle while it is still hot. Tighten the cap and invert for 30 minutes. Then, wash the bottle clean and leave at room temperature for 3 ~ 7 days before refrigerating.
My friends also love with my rose apple syrup. Do you like it?