3 kg sugar
2 liters water
Method:
Put the sugar and water in a pot. Bring it to boil and let it simmer for 10 minutes. Let it cool and keep in sterilized bottles. Usually it could last for a month.
Last week I made 3 different types of syrup. Calamansi syrup, mulberry syrup and pandan lemon grass syrup. The syrups were delicious.
Calamansi Syrup (Sirap Limau Kasturi)
3 kg sugar
1 liter water
500 ml calamansi juice (from about 2 kg of calamnsi)
Method:
Put the sugar, water and calamansi juice in a pot and bring it to boil. Simmer for about 10 mins and let it cool before you bottle it.
Pandan Lemongrass Syrup (Sirap Pandan dan Serai)
3 kg sugar
2 liter water
20 pieces pandan leaf
10 stalk lemongrass (bruised)
Method:
To get the most flavour out of your pandan leaves and lemongrass, you need to bruised them by crushing them lightly using pestle or side of your cleaver.
Put everything in a pot and bring it to boil. Then let it simmer for 1/2 hour. Let it cool before bottling it.
Lemongrass mint soda
* 1 part syrup
* 6 part cold water
* 3 part ice cream soda
* a handful of roughly chopped mint leaves
Mulberry Syrup
Put everything in a pot and bring it to boil. Then let it simmer for 1/2 hour. Let it cool before bottling it.
Lemongrass mint soda
* 1 part syrup
* 6 part cold water
* 3 part ice cream soda
* a handful of roughly chopped mint leaves
Mulberry Syrup
3 kg sugar
2 kg mulberries
2 liters water
Blend the mulberries with the 2l water. Use fine sieve to extract the juice.
Put the juice and sugar in a large pot. Bring it to boil. Then let it simmer for about 20 minutes. Let it cool before bottling it.
