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Processing
30 minutes
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Difficulty
Easy
The Hanoi plum season (northern plum) has arrived, so why not head to the kitchen and make some plum syrup to cool off on hot days? With the recipe shared by sister Bùi Huyền, you will have a delicious, safe, and extremely attractive drink. Let’s go to the kitchen right away!
Ingredients for Hanoi Plum Syrup For 4 people
Hanoi plums 1.2 kg (northern plums) Brown sugar 400 gr (or white granulated sugar)
How to choose good Hanoi plums (northern plums)
- Choose plums that are large, round, with a smooth red or reddish-purple skin. Additionally, opt for those with a white powdery coating on the skin as these are freshly picked plums.
- You can gently press the plum; if it has a slight softness, it will taste very sweet. Conversely, if it is still hard, it will be quite sour and astringent. However, you should also avoid plums that are too soft or show signs of mushiness.
- Do not choose plums that are green or half red and half green, as these are unripe and will be sour.
- Do not select plums that are bruised, have dark spots, or are leaking juice.
- You should buy plums in the right season, around mid-May to the end of June, as this will be the best time to choose fresh and reasonably priced plums.
How to make Hanoi Plum Syrup
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Prepare Hanoi plums
First, wash the plums thoroughly and let them drain.
Next, use a knife to peel off the skin, then cut them in half and remove the seeds.
Tip: The skin of the plum can be astringent; if you prefer sweet taste, peel it off, otherwise, you can keep the skin on.
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Marinate Hanoi plums with sugar
Put the cut plums into a jar or a large bowl along with 400g of brown sugar, layering one layer of plums with one layer of sugar. The top layer should be sugar covering the plums, then cover it.
Let the plums marinate for about 24 hours, during which the sugar will dissolve, and the plums will release juice.
Tip: You should not marinate for more than 24 hours, as it will cause the plums to ferment, and the syrup will not taste good anymore.
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Cook Hanoi plums
Take 1/2 of the plums and put them in a separate jar for storage; when mixing the syrup, add them in to enhance the appeal.
Place a pan on the stove, add the remaining marinated plums along with the juice released from the plums, then cook on low heat for about 20 – 30 minutes until the plums are soft and the syrup turns red, then turn off the heat.
Tip: If you want the plum syrup to smell better, you can add a little vanilla!
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Final product
The plum syrup has a light aroma, a sweet and sour taste that blends with soft, sweet fresh plums, giving you an extremely delicious and nutritious drink!
When drinking, you just need to pour the plum juice into a glass along with a little of the reserved plum flesh, ice cubes, and a bit of plain water to enjoy!
How to preserve Hanoi plum syrup for a long time
- It is advisable to let the syrup cool completely before putting it into a container, otherwise the condensation will form and cause the syrup to spoil quickly.
- When taking the syrup, you need to use a spoon that is clean.
- It is best to seal the syrup tightly and store it in the refrigerator refrigerator, with a safe expiry period of 14 days.
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It’s really simple and quick to make the extremely delicious and fragrant Hanoi plum syrup (Northern plum) to treat the whole family, right? TasteVN wishes you success!
*Source of recipe and images shared from Facebook: Bùi Huyền.
