● 500 g rambutan fruit, without the pit
● 500 g sugar
● 1 wine glass water
● 1 cinnamon stick (optional)
● juice of 1/2 lemon
Carefully peel the fruit removing the hard exterior.
Score the one side and using the tip of a sharp knife, remove the pit.
After cleaning all the fruit, put them in a pot, adding the sugar, water and cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
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.
Two minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat, allow it to rest for 10 minutes and store in glass sterilized jars.