Strawberry and Lemon Cheong (Korean Fruit Syrup)

Ingredients

• 500 g Strawberries (cleaned, topped, and cut into small chunks; weight is an estimate based on typical batch size)
• 200 g Lemons (cleaned and sliced into small chunks; weight is an estimate based on typical batch size)
• 700 g White Sugar (equal to the combined weight of the fruit; divided use)

Steps

1. 1

   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.

2. 2

   Slice the lemons into small chunks, similar in size to the strawberries.

3. 3

   Weigh the prepared strawberries and lemons together. Weigh out an equal amount of white sugar (1:1 ratio by weight).

4. 4

   In a mixing bowl, combine the fruit chunks with approximately half of the weighed sugar. Mix well until the fruit is coated.

5. 5

   Transfer the fruit and sugar mixture into a clean, sterilized glass jar or container.

6. 6

   Pour the remaining half of the sugar over the top of the fruit mixture to create a protective sugar seal.

7. 7

   Place the container straight into the fridge. Because strawberries have high moisture content, refrigeration helps prevent unwanted fermentation.

8. 8

   Leave the mixture in the fridge for about a week, or until almost all the sugar has dissolved into a syrup.

9. 9

   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 per serving

• syrup
• cheong
• Korean
• strawberry
• lemon
• cocktail mixer
• preservation
• summer