Healthily Made Tangerine Syrup (1/5 Sugar)
Homemade Tangerine Syrup: Significantly Reduced Sugar & Packed with Nutrients!
While most fruit syrups are made with a 1:1 ratio of fruit to sugar, this recipe drastically cuts the sugar to 1/5 of the fruit’s weight, making it a healthy option you can enjoy without the sugar overload. Discover the secret to boosting nutrient absorption and shortening fermentation time by using the whole tangerine, peel included!
Tangerine Syrup- 1kg Tangerines
- 200g Sugar (1/5 of tangerine weight)
- 1 piece Ginger (optional, thinly sliced or julienned)
Cooking Instructions
Step 1
This recipe utilizes a method for making tangerine syrup by grinding the whole tangerine, including the peel, as shared by Hanuisa Park Mi-kyung on ‘Cheonginuseol’ (a Korean health program). Using the peel allows for more effective absorption of the tangerine’s rich nutrients and also shortens the maturation time. I used large tangerines, which tend to have thicker peels. I let them ripen for a few days hoping the peels would thin out, but they remained quite thick. Prepare a total of 1kg of tangerines.
Step 2
In this recipe, I’ll prepare 500g of tangerines separately to create two versions: one with ginger and one without. This way, you can enjoy both the enhanced flavor from the ginger-infused syrup and a cleaner tangerine syrup.
Step 3
Since we’ll be using the peel, thoroughly washing the tangerines is crucial. Add 1 soju cup (approx. 60ml) each of soju and vinegar to 1 liter of water, soak the tangerines for 5 minutes, then rinse them thoroughly under running water. Alternatively, you can wash them using baking soda and vinegar. I scrubbed the tangerines well with baking soda, soaked them in water for over 20 minutes, and then rinsed them under running water multiple times.
Step 4
After washing, it’s important to completely remove any moisture from the tangerines. Residual water can lead to mold or improper fermentation, so pat them dry thoroughly with paper towels.
Step 5
The key feature of this tangerine syrup is reducing the sugar content to just 1/5 of the tangerine’s weight! Typically, fruit syrups use equal parts sugar to fruit, or slightly less. You might wonder if it’s okay to reduce sugar so drastically, if it will spoil, or if it will still be sweet enough. The secret tip to address all these concerns is the ‘microwave’! Microwaving the tangerines for about 1 minute is said to activate enzymes that break down sourness, enhancing their natural sweetness.
Step 6
After removing moisture, trim the stems from the tangerines and microwave them for 1 minute. **Important Note:** Do not microwave tangerines with stems attached, as they can explode. Always remove the stems before microwaving. Although the instruction said 1 minute, my tangerines had thick peels and less sweetness, so I microwaved them for an additional 3 minutes. Adjust the microwaving time based on the tangerines’ condition.
Step 7
Cut the microwaved tangerines into bite-sized pieces (quarters or eighths) that are easy to eat, including the peel, and place them in a blender. Since you’ll be grinding the peel as well, cutting them into manageable pieces is recommended.
Step 8
Add the pre-measured 200g of sugar (1/5 of the tangerine weight) to the blender along with the tangerines. Because the sugar amount is significantly reduced, relying on the tangerines’ natural sweetness and the microwave’s effect is crucial.
Step 9
Blend the tangerines and sugar until smooth. Continue blending until you achieve your desired consistency. Transfer the blended tangerine mixture into a sterilized glass jar. Using a clean jar is essential for preserving the syrup for a longer period.
Step 10
Tangerine peels are rich in ‘hesperidin,’ an antioxidant that aids bone health. Ginger contains antioxidants like ‘gingerol’ and ‘shogaol.’ Consuming them together can amplify their antioxidant effects, helping to slow bone aging and alleviate osteoporosis. Therefore, adding a piece of ginger to the tangerine syrup is recommended. Slice the ginger thinly or julienne it; I chose to slice it into rounds for easier removal later.
Step 11
Combine all ingredients in the jar and mix well – it’s done! Now it’s time to enjoy your healthy tangerine syrup, made to help with osteoporosis and with significantly reduced sugar. Let it mature at room temperature for about 2 days, then store it in the refrigerator.
Step 12
The tangerine syrup made without ginger was completed by adding a little extra sugar. If you prefer to avoid the slight spiciness of ginger or desire a sweeter taste, you can adjust or add more sugar.
Step 13
This homemade tangerine syrup is perfect served as a warm tea or mixed with water or sparkling water for a refreshing ade. Adjust the amount of liquid to suit your preferred concentration.
Step 14
I tasted the syrup after it had matured for two days, making it into a warm tea. Hmm… Diluted with water, the sweetness felt quite lacking. The syrup itself is perfectly sweet, but when mixed with water, I found myself adding more syrup because the sweetness dissipated. If you were expecting a strong sweetness due to the reduced sugar, this might be slightly disappointing.
Step 15
Also, perhaps because I used tangerines with thick peels, the peel flavor was quite pronounced, leaving a slightly spicy or astringent aftertaste. While it’s healthy due to the reduced sugar and the use of the whole fruit, the taste is somewhat lacking and leaves a bit to be desired. Next time, I might try using tangerines with thinner peels or a different variety of tangerine.
Step 16
In conclusion, this tangerine syrup recipe prioritizes health and nutrition over intense sweetness. It’s even more enjoyable eaten directly from the jar rather than diluted with water. However, it’s a nutritious and beneficial tangerine syrup, especially helpful for osteoporosis relief, making the recipe worth saving. Try making your own delicious and healthy tangerine syrup using the tips shared today!
