Apple-Lemon Cheong (Syrup)
This apple-lemon cheong (Korean-style fruit syrup) is SUPER tasty! You can use it as a sweetener in desserts, savory dishes, salad dressings, or drinks.
Servings: 5 cups
Ingredients
- 700 g Apple about 4 cups of sliced apples
- 300 g Lemon about 1.5 cups sliced lemons
- 1000 g Sugar about 5 1/2 cups
- 1 tbsp Baking soda
Instructions
- Clean the fruit! The best way to clean fruit is in water and baking soda. Sprinkle 1 tbsp baking soda over the fruit, then add water and let it soak for about 15 minutes.
- Rinse under running water then pat dry with paper towels.
- Start by cutting the lemons first, because the apples will start to oxidize quickly. Slice the lemons into thin rounds, then remove the seeds using a toothpick.
- Next cut the apples- it really does not matter much what shape you cut them into. Just be sure to slice them 1/4 inch thin or less, and remove the core. Try to work quickly (and safely) because the apples will start to oxidize if left out too long.
- In a large bowl, combine the apples and lemons, then toss in about 1/4 of the sugar.
- In a sterilized glass jar, add a little bit of the apples and lemons in at a time, alternating with layers of sugar in-between. Make sure you have enough sugar to adequately cover the top layer. Cover and keep in a cool, dark spot.
- After day 1, the sugar will start to dissolve. Leave it alone at this point.
- On day 2-3, most of the sugar will have dissolved except for the bottom and the top. Using a sterilized spoon, mix everything together until the sugar has dissolved.*Note: using an air-tight jar that won't leak when turned upside down is the best way to go about this process. Mixing with a spoon is fine, but leaves room for contamination if you are not careful.
- The apples will float to the top and oxidize- you need to cover with plastic wrap or use fermentation jar weights to keep them submerged in the syrup. I just use plastic wrap and make sure to check on it every couple days for mold.
- Keep at room temperature and out of direct sunlight for about 1 month, stirring and pressing them down every few days. *Note: There is enough sugar that fermentation should not happen, but sometimes it still does. If you notice your cheong starting to ferment, move it into the refrigerator to stop (slow) the fermentation. You'll know its fermenting if bubbles start to float to the surface and there is a little movement.
- After 1 month, pick out the apples but keep the lemons in the syrup. Transfer to a smaller jar if needed, and keep in the refrigerator for up to 6 months. *you can make flavored soju with the apples! Instead of throwing them away, add them to another jar and fill it with unflavored soju. Let it sit at room temperature for 3 months, then discard the apples and store the flavored soju in the fridge.
