Fruit syrups are made from natural juice with added sugar and citric acid. Syrups are high sugar drinks. You can make such a drink from almost any fruit.
Basic recipe
In unsterilized syrups, the amount of sugar should be at least 65%, only if this condition is met, the syrup can be stored for a long time. A large amount of sugar prevents the formation of mold and prevents the fermentation process, which is one of the prerequisites for its preservation.
To prepare this drink, it is best to take not fully ripe fruits, they contain a sufficient amount of natural acid. The main raw material for the preparation of such drinks is juice obtained by evaporation or pressing.
Heat a measured portion of juice over high heat to 100 ° C. Remove the foam that appears on the surface with a slotted spoon, then begin to gradually add sugar, stirring the juice constantly, due to the high temperature, the sugar should dissolve quickly enough. Please note that after adding sugar, the syrup should not boil for a long time, as this can lead to an unpleasant foreign smell.
After the sugar is completely dissolved, add citric acid. The fruit syrup should contain from 0.8 to 1.5% citric acid. If you don't have citric acid in powder, replace it with natural lemon juice. If you are making sour fruit syrup, add less citric acid; if using sweet fruits, add a little more. On average, 8-15 grams of powder should be taken per kilogram of syrup.
Two cooking methods
There are two types of syrups. The first is prepared from 1 part juice and 1.5 parts sugar, that is, to get a kilogram of ready-made syrup, you need to take 0.6 kilograms of sugar and 0.4 kilograms of juice. The second (less sweet) is prepared from 10 parts of juice and 9 parts of sugar; to prepare a kilogram of syrup, you need to take 0.52 kilograms of juice and 0.48 kilograms of sugar.
The syrups prepared according to the first recipe can be poured hot (at a temperature of 75 ° C) into clean bottles or jars. They should be closed with boiled stoppers or lids, then turned upside down to sterilize the lid and the air trapped inside.
The syrups made according to the second recipe cannot be stored for a long time, as they can ferment or sour. Such syrup must be sterilized. It is customary to pour it very hot into bottles and cans that have been previously washed in boiling water (minimum water temperature 85 ° C). After filling the jars with juice, turn them over to sterilize the lids. After 20-25 minutes, they must be returned to their normal position so that they cool slowly.
It is worth noting that the syrups prepared according to the second recipe are much more aromatic and sour, this processing method is suitable for delicate varieties of fruits that do not differ in a special taste.
