The first time to make passion fruit lemon honey is another author of the reference kitchen, but I did not know why the original author deleted the recipe, so I made a slight modification on the original side to record the convenience of the fellow travellers who love food (record this side The original intention was because I bought a box of five pounds of passion fruit before, put it on the outside and dried it. I put it in the refrigerator and looked at it with long hair. It can only be preserved in sauce. I am not a nutritionist, I don’t know how to match it. Thinking about how to eat and not waste, if you feel that you are destroying vitamins after browsing this side, please ignore it, don't have to leave a message to question my practice, thank you!). Please take a closer look at the recipe and start preparing. I have answered a lot of questions such as whether you can change to honey, can you use other pots, because I have never tried it. The lemon in the square can be added or not. If you do less, please reduce the number of lemons. If you don't add it, there is no problem. I have done it without adding lemon. It is OK. A few more words, passion fruit juice (is juice ~ juice ~ juice, not passion fruit) and rock sugar please call ~ heavy, although everyone feels different degrees of sourness, but I think the ratio of 1:1 is just right, even if sugar reduction Or add sugar, don't be too much, sugar is no problem, sugar is too small to save and easy to deteriorate. Passion fruit juice and rock sugar can be reduced in proportion, 550 grams is because there are just so many passion fruit juices, in short, no matter how much the amount is 1:1 ratio, how much rock sugar juice is how much. In addition, many people ask why they are suffering. Please check the lemon bitterness first. Generally, as long as the lemon is not bitter, even if the fire is bigger, it will not suffer. I hope that everyone will read it again and then do it. If you have any questions, you can leave a message. I will reply. But if it is not done according to this side, I am sorry, I don't know!
The rock sugar and the passion fruit are weighed separately, the lemon is washed with salt, and the seeds are sliced for use. The smaller the sugar, the better.
Put the rock sugar and lemon into the pot first (must use a non-stick pan), stir with a wooden spatula, and melt the sugar.
When the foam appeared in the pot, the rock sugar basically melted.
After the sugar is melted, pour the passion fruit into a large fire and boil over medium heat.
From time to time, use a wooden spatula to turn it off. When you feel a little thicker, you can turn off the fire.
Remember to turn off the fire when it gets a little thicker, because it will become thicker when it is cold. After cooling, bottling and refrigerating, remember to sip at the bottom of the pot, sour and sweet, don't waste ????
If you don't have lemons, or don't want to add lemons, it doesn't matter. This is no lemon. It's just as good. This one is not a big fire. (Note, if you don't add lemon, you can pour a little bit of passion fruit juice when you roll the sugar. Speed up the melting of rock sugar)
Whether you add or not add lemon, the brewing is sweet and sour, the color is not very beautiful, and there is no difference between direct flushing and honey (the color I refer to here is no difference)!
1. The amount of rock sugar, passion fruit and lemon is not dead. If you like to eat sour, you should put less sugar. If you like sweet, you should put more sugar. Don't stick to it. (The original formula is rock sugar, but I think 1:1 sweetness is just right) ! 2. Must be non-stick pan, non-stick pan! 3. If it is a little thick, it will turn off the fire. If it is cold, it will be thicker. If you get to the state of satisfaction and then turn off the fire, then you must dig hard when you bottle. 4. I wish you all a happy and happy meal.