citron syrup
Yuja Cheong uses fructo oligosaccharide and xylose sugar instead of white sugar to reduce sweetness and improve health. If you make enough citron in the season when it is in season, you can leave it and eat it. It can be used as baking ingredients such as cocktails, punches, cakes and cookies as well as citron tea.
6 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Citron
    2kg
  • Oligosaccharide
    750 g
  • Xylose sugar
    3kg
  • Salt
    little
  • Ginger
    2piece
Cooking Steps
STEP 1/6
Wash the citron in light salt water with the skin and wipe the water clean with a dry dishcloth.
STEP 2/6
Peel the citron and separate the pulp. Peel the ginger and grind it on a grater to get the juice.
STEP 3/6
Remove the inner white part of the skin from 2/3 and shred finely. Mix 1kg of xylose sugar in the shredded shell.
STEP 4/6
Grind the rest of the skin, oligosaccharide, and salt in a blender.
STEP 5/6
Cut the citron pulp into small pieces, add 1kg of xylose sugar, and mix.
STEP 6/6
Mix all 3, 4, and 5 in a sterilized airtight container, sprinkle ginger juice, and pour the rest of the sugar to seal it.
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