● 400 g carambola fruit
● 400 g sugar
● 200 g water
● juice of 1/2 lemon
● 1 cinnamon stick
Wash the fruit well and using a sharp knife, lengthwise slice along all the points, from end to end.
Then cut into pieces and put the fruit in a pot.
Add the sugar and water, cover the pot and leave it overnight for the sugar to dissolve and for the fruit to release its juices.
In the morning, put the pot on medium heat, adding the cinnamon stick and boil for 20 minutes until the syrup has reached the desired consistency.
More or less boiling time may be needed, depending on the quantity of our ingredients.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes, remove the cinnamon stick and store in glass sterilized jars.
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