Refreshing Homemade Cheonggyul (Unripe Mandarin) Syrup Recipe
Refreshing Homemade Cheonggyul (Unripe Mandarin) Syrup Recipe
Make Cheonggyul Syrup with Unripe Mandarins: Enjoy Fresh Cheonggyul Ade and Tea!
Before the green mandarins turn yellow and lose their charm, it’s time to rush and make some delicious cheonggyul syrup! The vibrant contrast between the green peel and yellow flesh is a feast for the eyes. Cheonggyul boasts ten times more Vitamin C than lemons, making it excellent for boosting immunity and improving skin health. Enjoying this syrup during seasonal changes can help prevent colds and relieve fatigue. Plus, its carotenoid and pectin content are beneficial for anti-aging. This homemade syrup can be enjoyed as a refreshing ade, a warm tea, or even dried for a fragrant infusion. Embrace the delightful essence of green mandarins this season!
Cheonggyul Syrup Ingredients- 5kg Green Mandarins (Cheonggyul)
- 5kg Sugar (equal weight to cheonggyul)
Cooking Instructions
Step 1
Since we’ll be using the peel, it’s crucial to wash the green mandarins thoroughly. Rub them with baking soda to clean them effectively, and rinse multiple times to remove any residue.
Step 2
After washing with baking soda, place the green mandarins in a bowl and cover them with water. Add vinegar and let them soak for about 30 minutes. This step helps to remove any bitterness from the peel.
Step 3
Rinse the green mandarins that were soaking in the vinegar water thoroughly with fresh water, at least twice.
Step 4
Allow the rinsed green mandarins to air dry completely. Ensuring there’s no moisture left on the peel is important for the next steps.
Step 5
Once the green mandarins are completely dry, it’s time to slice them thinly. This step is arguably the most significant part of making cheonggyul syrup! First, trim off and discard both ends of each green mandarin. These parts can sometimes contribute to bitterness.
Step 6
Slice the middle part of the green mandarins as thinly as possible. Although cheonggyul can be firm, slicing them thinly ensures they meld well with the sugar and mature properly. It might take some effort, but focus on achieving thin slices for the best flavor!
Step 7
Combine the thinly sliced green mandarins and sugar in a 1:1 ratio. Accurate measurement is key for the perfect balance.
Step 8
Stir gently from time to time to help the sugar dissolve. After about half a day, you’ll notice that a significant amount of the sugar has dissolved. If you prepare it overnight and stir a couple of times, you can bottle it up the next morning, saving time on the curing process.
Step 9
After mixing the green mandarins with sugar, sterilize your glass jars. Fill a pot with water, place the jars upside down in the pot, and boil for about 1 minute once the water starts boiling. This boiling process effectively sterilizes the jars.
Step 10
After sterilizing the glass jars in boiling water, place them on a drying rack and let them air dry completely. Any remaining moisture could lead to spoilage of the syrup.
Step 11
Now it’s time to fill the clean, dry jars with the cheonggyul syrup. Using tongs, carefully place the cheonggyul slices vertically into the jar, stacking them neatly. This method not only looks attractive but also showcases the beautiful cross-section of the fruit, making the syrup more appealing.
Step 12
Once filled, store the cheonggyul syrup in the refrigerator and let it mature for at least a week for the best flavor. However, if you can’t resist, tasting it after just two days will still yield a wonderfully refreshing and delicious cheonggyul syrup!
