● 1 kg sultana grapes
● 1/2 kg sugar
● 140 g water
● 1 sprig rose geranium
● juice of 1/2 lemon
● 200 g roasted almonds
Wash the grapes well and remove from the stems.
If you have the patience, using a thick needle pierce the grapes so they can absorb syrup and swell, but if not, it does not matter. Put the grapes and the water in the pot and simmer on low heat for about 10 minutes.
Add the sugar, removing any foam with a spoon and turn off the heat.
Allow it to rest for 4 hours for the grapes to absorb some syrup.
Next, boil on low heat for the syrup to reach the desired consistency.
Just before turning off the heat, add the lemon juice, stir for 1 minute and it is ready.
For the almonds
Layer the almonds in a pan and roast in a preheated oven at 200 degrees until golden brown. Pay attention so the almonds do not burn otherwise they will become bitter.
Add the almonds to the spoon sweet, stir and store in sterilized jars.