Preparation
10 minutes
Cooking
1 hour 20 minutes
Difficulty
Easy
Ingredients for Calamondin syrup with pennywort sugar For 1 person
Calamondin fruit 250 gr (tắc) Calamondin leaves 200 gr Pennywort leaves 100 gr Ginger 20 gr Rock sugar 500 gr Water 100 ml
How to choose fresh ingredients
How to choose fresh pennywort and Vietnamese coriander
- The leaves of pennywort and Vietnamese coriander have a characteristic fragrance; you should choose the leaves that have a strong, pleasant smell when you sniff them.
- Choose leaves that are bright green and still have their stems attached.
- Do not choose leaves that have turned yellow or are bruised; you should also avoid any that are dried out.
How to choose fresh calamondin (kumquat)
- You should choose calamondin that are yellow or yellow-green, with a shiny outer skin.
- At the same time, when you squeeze them, they should be soft and easy to squeeze; do not select those that are hard when squeezed as they may be dried out and have lost a lot of moisture.
- You should not choose fruits with wrinkled skin, tiny black spots, or that are bruised.
Tools needed
Non-stick pan, knife, plate, strainer, bowl,…
How to make calamondin syrup with Vietnamese coriander and rock sugar
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Preparing the ingredients
Wash the calamondin, cut them in half, and remove the seeds.
Peel the ginger, wash it clean, and pound it finely. Then, set it aside in a bowl.
Wash the Vietnamese coriander and pennywort thoroughly, then let them dry. Next, place the Vietnamese coriander leaves in a mortar and pound them; then add the pennywort leaves and pound them finely.
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Mix the calamondin, rock sugar, and fish mint mixture
Add all the prepared kumquats into a bowl along with 500g of rock sugar and mix well. Then, marinate this mixture for 1 hour.
After 1 hour, add the grated ginger, lime leaves, and fish mint into the bowl containing kumquats and rock sugar. Then, mix thoroughly to combine the ingredients and continue to marinate for another hour.
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Make syrup
Place a pan on the stove, add the entire mixture of kumquat, rock sugar, and fish mint. Pour in about 100ml of water, adjust to low heat, and cook this mixture for 1 hour.
During the cooking process, remember to stir continuously to help the mixture become more uniform.
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Strain syrup
Pour all of the cooked mixture through a sieve to filter out the syrup, discarding the solids.
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Final Product
The syrup of kumquat (tắc) with pennywort sugar has been completed, with an eye-catching brownish-yellow color and an enticing characteristic aroma.
Each time you give it to the little ones, you can mix it with a little warm water to make it easier for them to drink.
How to preserve and use pennywort syrup with kumquat and rock sugar
- To preserve pennywort syrup with kumquat and rock sugar for a long time, after the syrup cools, put it in a glass jar, seal it tightly, and store it in the refrigerator refrigerator for about 3 months.
- Each time you drink the syrup, you should use a clean tool to take out just the right amount, then put it back in the refrigerator.
- Give your child this syrup 2 – 3 times a week when they have a cough; when drinking, just pour 1 – 2 tablespoons into a glass, then add a little warm water to help it dissolve, making it easier to drink. This syrup is also very effective for adults.
See more:
With how to make pennywort syrup with kumquat and rock sugar extremely simply, you should prepare and keep it ready in your family’s refrigerator to use as soon as your family members start showing symptoms of a cough. TasteVN wishes you success.
*Refer to the recipe and images from the YouTube channel Traditional Cuisine.
