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Soursop soaked in syrup is a specialty beverage in Hanoi. The gentle sweet and sour flavor of sugar-soaked soursop provides a refreshing escape from the summer heat. In this article, Mytour guides you to make soursop with sugar in the authentic Hanoi style. Let's follow along.
1. Ingredients
2. Necessary tools
Stove
Pot
Glass jar with lid
Knife
3. Step-by-step guide for making sugar-soaked soursop
Step 1: Clean the Soursop Peel
After purchasing soursop, rinse it with water to remove any dust. Then, use a knife to peel off the outer layer.
Once the peel is removed, soak the soursop in diluted saltwater for about 5 - 10 minutes, then remove it. Soaking the soursop in weak saltwater prevents the peel from darkening during soaking.
Step 2: Score the Soursop Peel
After cleaning and soaking in diluted saltwater, score the soursop so that the sugar solution can evenly penetrate the soursop flesh during soaking.
You can score the soursop in a circular spiral around the fruit or make 4 vertical cuts along the fruit.
Step 3: Lime Water Soak
Dilute 5 grams of lime in about 1.5 liters of water, stir well, and let it sit for about 30 minutes. Then, strain the lime water into a new basin and soak the scored soursop for 1-2 hours.
After soaking, remove the soursop, and rinse it with cold water several times to eliminate any lime odor.
Step 4: Blanching the Soursop
In this step, bring a pot of filtered water to a boil. Once the water is boiling, blanch the soursop quickly for about 1 minute. When the soursop turns slightly yellow, remove it and immerse it in cold water to keep it crisp. Then, drain the soursop in a basket to remove excess water.
Step 5: Ginger Syrup Cooking and Soursop Soaking
Clean and peel the ginger, wash it, and slice it thinly. Then, prepare a pot of water with 1 liter of water mixed with the prepared amount of sugar. Place the pot on the stove, bring it to a boil, add the ginger, and simmer for about 3-5 minutes, then turn off the heat.
Allow the ginger syrup to cool, then place the soursop in a glass jar and pour the ginger syrup over it. Seal tightly and place it in the refrigerator. After 1 day, the soursop will be ready to enjoy. You can store the ginger-infused soursop in the fridge for about 1-2 months.
4. Finished Product
The soursop after soaking in ginger syrup should have:
When serving, scoop 2 spoonfuls of soursop water, mix it with filtered water. Then add ice and a few soaked soursop fruits to enjoy a refreshing glass of soursop-infused drink in hot weather.
5. Tips for Choosing Quality Soursop
Soursop is a characteristic fruit of the North and is usually in season only in the summer. Therefore, when the soursop season arrives, every family makes a jar of ginger-infused soursop for a refreshing summer drink. Some tips for choosing soursop below will help you make delicious, crunchy soursop in ginger syrup:
Choose freshly picked soursop with the stem usually still intact. The fruit should have a fresh green color and no signs of bruising.
Choose larger, uniformly shaped soursop. Opt for the variety with thick flesh and small seeds. Soursop should not be too young or too old for a better texture when soaked.
Avoid choosing damaged or bruised fruit to prevent quick spoilage and discoloration when soaked.
During the preparation process, be sure to peel thoroughly to avoid bitterness.
Store ginger-infused soursop in the fridge to ensure longer preservation.
Here, Mytour has shared with you how to make ginger-infused soursop for a refreshing summer drink. We hope you succeed in making delicious ginger-infused soursop jars, worry-free of spoilage.
