How to make rock sugar lemon paste

Rock sugar is widely used in life. It can be held in the mouth with a fingernail, or used to make soaked water. Even various kinds of wine and beverages cannot be separated from the role of rock sugar. Rock sugar itself can clear the throat and moisten the lungs, so it will naturally win the love of many people. Many people believe that the combination of rock sugar and lemon can achieve the effect of weight loss, so rock sugar lemon paste was born in this way. Let's take a look at the production method of rock sugar lemon paste:

Ingredients

1.8kg lemon

Old rock sugar 3.1kg

Some lilies

Cooking Steps

1/13

Pick a big lemon with thin skin and bright yellow color!

2/13

Use edible coarse salt to scrub the lemon peel, so that the fruit wax and other dirt on the fruit can be scrubbed off

3/13

Soak the washed lemons in salt water for about fifteen minutes, pick them up, and wipe them dry with a cloth, because the lemon rock sugar paste must not contain a drop of water, so the board and the cutting knife must be wiped dry without moisture.

4/13

Remove the head, tail and seeds of the lemon. The seeds must be removed to avoid the bitterness of the finished product. I think this process is quite troublesome because I did a lot and my hands were soaked in lemon juice and turned white.

5/13

Put the cut lemon slices into a suitable pot, and the pot must be kept dry and free of water! Spread a layer of soaked and drained lilies

6/13

Then put all the rock sugar on top. It is best to use old rock sugar as it can clear away heat better! Old rock sugar is usually larger in size, so you can break it into smaller pieces so it can melt faster! Okay, now you can put it in the pot and stew it! I use a very large rice cooker. I add one third of water and then put the pot of rock sugar and lemon into the large rice cooker to stew it. Both the inner and outer pots must be covered!

7/13

Stew in water! This process is a bit long, 12 hours! This is what it looks like after stewing for an hour. The rock sugar has basically melted, but the lemon has not changed much.

8/13

This is what it looks like after three hours. The rock sugar has completely melted and the color of the lemon has turned dark! During this period, you should add water to the big pot from time to time to prevent it from drying out! The rice cooker heats up quickly, so you can't add too much water at a time to avoid water splashing into the stew pot when it boils. So I basically add water once an hour.

9/13

This is what it looks like 12 hours later, the soup is dark and the lemon is soft! The whole soup is thick but not sticky, and smells more like Chinese herbal cough syrup. Take it out of the pot and let it cool!

10/13

Wash the glass sealed jar and scald it with boiling water. Scald the lid as well and make sure it is dry.

11/13

After cooling for five hours, the sugar water became thick and paste-like, but it did not become a paste! It’s time to start bottling! Arrange the lemon slices one by one, then scoop in the syrup and add a spoonful of lily, and you have a full bottle!

12/13

There are ten bottles in total, each with a net weight of 400 grams! You can give it as a gift to friends or elders! Because it is additive-free, it is suitable for all ages, even pregnant women!

Final Step

One slice of lemon, one spoon of syrup, one cup of warm water! For daily leisure, one cup a day is enough. If you have a cough or pharyngitis, you can drink more often, or just drink the original juice!