Sweet and Tangy Gold Kiwi Syrup
How to Make Delicious Gold Kiwi Syrup at Home
Transform less-than-perfect gold kiwis into a delightful homemade syrup! This recipe offers a unique way to enjoy the vibrant sweetness and aroma of gold kiwis, perfect for making refreshing teas and ades.
Ingredients
- 6 ripe gold kiwis
- 350g granulated sugar
- 90g corn syrup (oligo당)
Cooking Instructions
Step 1
First, let’s sterilize the glass jar you’ll be using for the kiwi syrup. Place the jar upside down in a pot of water, ensuring it’s submerged, and bring it to a boil from the start. Once the water boils, turn off the heat and let the jar sit for 5 minutes to ensure thorough sterilization. Carefully remove the jar and dry it completely with a clean kitchen towel or paper towels. A completely dry jar is crucial to prevent the syrup from spoiling and ensure it lasts longer.
Step 2
Now, it’s time to wash the gold kiwis. Gently rinse them under running water, making sure to remove any dirt or residue from the skin.
Step 3
Peel the thoroughly washed gold kiwis. Then, cut them into your desired size. I’ve opted for bite-sized cubes, but you can also slice them or chop them finely according to your preference. Be careful not to mash the kiwi pieces while cutting, as they’ll be mixed with sugar later.
Step 4
Place the prepared kiwi pieces in a bowl. Add most of the granulated sugar, reserving about 100g for later. Also, add the 90g of corn syrup. The corn syrup adds a smooth sweetness and a lovely sheen to the syrup. It also helps prevent the sugar from crystallizing too much.
Step 5
Using a spatula or spoon, gently mix the kiwis with the sugar and corn syrup, being careful not to crush the fruit. The key is to lightly toss everything together so the sugar and corn syrup coat the kiwi pieces evenly. This process will help draw out the kiwis’ natural juices, which will then meld beautifully with the sugar.
Step 6
Carefully transfer the kiwi and sugar mixture into the sterilized glass jar. Finally, sprinkle the reserved 100g of granulated sugar over the top layer of the fruit. Seal the jar tightly. Let it sit at room temperature for one day to allow the sugar to dissolve and the kiwis to begin macerating. After that, refrigerate it for at least two days before enjoying. The flavor will deepen beautifully over time!
