Strawberry and Lemon Cheong (Korean Fruit Syrup)
Johnny Kyunghwo Sheldrick cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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A vibrant, fresh fruit syrup made using the Korean cheong method, which preserves the bright flavor of seasonal strawberries and lemons. Perfect for cocktails, sodas, or topping desserts.
- Time
- 168 hours
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- East Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Clean the strawberries and lemons thoroughly. Remove the tops from the strawberries and cut them into small chunks to help speed up the sugar extraction process.
Slice the lemons into small chunks, similar in size to the strawberries.
Weigh the prepared strawberries and lemons together. Weigh out an equal amount of white sugar (1:1 ratio by weight).
In a mixing bowl, combine the fruit chunks with approximately half of the weighed sugar. Mix well until the fruit is coated.
Transfer the fruit and sugar mixture into a clean, sterilized glass jar or container.
Pour the remaining half of the sugar over the top of the fruit mixture to create a protective sugar seal.
Place the container straight into the fridge. Because strawberries have high moisture content, refrigeration helps prevent unwanted fermentation.
Leave the mixture in the fridge for about a week, or until almost all the sugar has dissolved into a syrup.
Use the syrup and the macerated fruit solids together, or strain if a clear syrup is preferred. Use as a base for a Gin and Tonic or with club soda.
Notes
The author recommends keeping this specific cheong in the fridge immediately due to the high water content of strawberries. The solids do not need to be strained out and can be eaten. For a Gin and Tonic, add a few spoonfuls of the syrup and fruit to your glass before adding ice, gin, and tonic water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 146
- Protein
- 0 g
- Carbs
- 38 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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