秋梨膏 純手工無添加 清香無藥味 舒緩咽喉乾燥 Homemade Pear Syrup Recipe
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每到秋季都有讀者問秋梨膏，這道傳統食療藥膳真的深入民心。秋梨膏不僅僅是一種簡單的飲品，它是秋季養生的代表，也是咳嗽與喉嚨不適的天然療法，聽說特別適合燥咳。這風味獨特的飲品，我覺得與止咳糖漿有所相似，但更為天然和健康。其主要成分是新鮮的秋梨，配以多種中藥材，這些藥材的搭配考究，使秋梨膏具備止咳、去痰、潤肺的功效，讓人在寒冷的秋天也能感受到一股暖意。
秋梨膏以寒性食材為主，因此寒咳、脾胃虛寒、軟便的朋友，不宜多食這道喝品。即使是這樣的傳統良方，如果身體有不適，最根本的還是應該尋求專業醫生的幫助。對於那些在日常生活中經常需要說話的人而言，秋梨膏更是一個不可多得的朋友。當喉嚨感到乾燥時，沖泡一杯溫水，加入少量的秋梨膏，慢慢飲下，仿佛能感受到溫暖潤喉的舒適感，立即讓人感到精神焕發。
自製食物的選材至關重要。在市場上，許多產品並不注明產地，我無法得知所用梨的具體品種。因此，選擇當季的水果顯得尤為重要。每到秋天，正是梨子的最佳季節，不論在營養價值還是甜度上，當季的梨子都能展現出最佳狀態。我選取皮厚粗糙、梨肉吃起來有顆粒感的品種，這樣的梨子生吃口感一般，但加工成秋梨膏恰好能展現其風味的魅力。更重要的是，使用優質的羅漢果同樣須講究，其大個飽滿，手感輕脆，搖晃時無聲，才是品質佳作的標誌。正因為對這些細節的把控，才能保證自製秋梨膏的口感和效果，讓每一口都能讓人感受到大自然的恩賜。
梨、羅漢果為涼性食材，需要搭配熱性的食材，以達到寒熱平衡。龍眼蜜或百花蜜，能調和雪梨、羅漢果的寒性。薑皮涼性，薑肉熱性。所以薑一定要去皮。
加入適量的藥材保健功效多於治病，以水煎 2 次，熬好沒有藥味，水果不打爛可減少酸味，後續不用加大量的糖去調味，並省卻了壓榨過濾的問題，若喜歡梨香味更濃郁一些，也不怕麻煩，可以把一半的梨打碎用棉布袋濾出果汁，跟其他食材一起熬煮。
【鍋具的選擇】
- 建議用玻璃鍋、砂鍋或搪瓷鍋，以免藥材和金屬鍋，產生未知的化學反應
【賞味期】
- 秋梨膏有蜂蜜和冰糖，糖量算高的，在秋梨當令的時間製作，室溫 25°C或以下，注意容器和工具的清潔消毒，可以室溫保存，不需要冰箱冷藏
- 放置一個月食材味道融和，風味更好
【材料】（可製作約 600 ml 秋梨膏）
- 雪梨 Yellow Pear 2000 g
- 蓮藕 Lotus Root 75 g
- 羅漢果 Monk Fruit or Luo Han Guo 1 個
- 生薑 Ginger 70 g
- 川貝 Dried Bulbus Fritillariae Cirrhosae 15 g
- 龍眼蜂蜜或百花蜜 Longan Honey 75 g
- 薄荷 Mint 3 株
- 茯苓 Wolfiporia Extensa 25 g
- 百合 Dried Lily Bulb 50 g
- 麥冬 Ophiopogon japonicus 15 g
- 葛根 East Asian arrowroot 30 g
- 黑棗 Chinese Black Date 70 g
- 原蔗冰糖 Raw Rock Sugar 100 g
- 清水 3500 ml
中藥材可以去中藥行購買
【做法】
1. 百合、麥冬、茯苓、葛根、黑棗，用清水浸泡約 30 分鐘，泡軟藥材，倒去泡過的水
2. 川貝用研磨機磨成粉末，放入消毒過乾淨的玻璃瓶，加入蜂蜜和薄荷，攪拌均勻，蓋好備用
3. 羅漢果砸碎，掰開
4. 生薑去皮，切薄片
5. 蓮藕沖洗乾淨表面的泥，去皮，切厚片
6. 雪梨連皮切大塊，梨皮潤肺生津，止咳化痰，所以梨皮才是重點。切成每塊大小相約，除去梨蒂，除去梨核
7. 雪梨、蓮藕放入鍋裡，加入清水，加入羅漢果，浸泡過的百合、麥冬、茯苓、葛根、黑棗
8. 浸泡 6～8 小時，釋出甜味。雪梨秋冬當令，在涼快天氣製作，不需要放進冰箱
9. 羅漢果很快使湯汁染成琥珀色，加蓋，大火煮滾，撈走浮沫雜質，調至中火熬煮 2 小時
10. 生薑片，太早加入生薑片，辣薑口味較重，若不想辣味過濃，可在最後 15 分鐘才加入
12. 加熱水，二煎，不喜薑味濃的，可先把薑取出來，最後 15 分鐘才放進去熬，撈起浮沫
11. 撈起浮沫，用湯勺舀起湯汁，保留備用
13. 水滾後，加蓋，中火熬 1 小時，舀出起湯汁，用網篩過濾一遍，中火加熱，濃縮湯汁，熬煮約 30 ～ 40 分鐘，蒸發多餘的水份
14. 原蔗冰糖打成糖粉，加入湯汁，攪拌溶化，撈起浮沫，泡沫從大變細密，當水份開始減少，多攪拌防止焦底，湯汁開始變得濃稠，調至小火慢慢熬煮
15. 冷卻後會變得更硬，流動緩慢即可離火
16. 降溫到 40°C，加入蜜煉川貝，蜂蜜含有一種酵素，加熱口味變酸 ，攪拌均勻，撈起薄荷，倒入消毒過玻璃瓶
17. 入瓶後放置 3 ~ 4 天，味道會更好。以 40°C 溫水沖飲一小勺，攪拌均勻飲用
Every autumn, readers ask about pear syrup, a traditional health tonic that truly resonates with the public. Pear syrup is not merely a simple beverage; it represents autumn wellness and serves as a natural remedy for coughs and throat discomfort. This uniquely flavored drink is somewhat similar to modern cough syrups but is more natural and healthier. Its main ingredient is fresh autumn pears, complemented by a variety of Chinese herbs. The careful combination of these herbs endows pear syrup with the properties to relieve coughs, dispel phlegm, and moisten the lungs, allowing one to feel a warmth even during the chilly autumn days.
Pear syrup is primarily made from cooling ingredients; hence, friends who suffer from cold cough, spleen and stomach deficiency, or loose stools should avoid consuming it in large quantities. Even with such traditional remedies, if one feels unwell, the best course of action is still to seek the assistance of a professional doctor. For those who often need to speak in their daily lives, pear syrup is an invaluable ally. When the throat feels dry, brewing a cup of warm water and adding a small amount of pear syrup can provide a warm, soothing sensation that instantly revitalizes one’s spirit.
Choosing ingredients for homemade food is crucial. On the market, many products do not specify their origin, making it difficult to know the exact variety of pears used. Therefore, selecting seasonal fruits is particularly important. Autumn is the peak season for Chinese White Pears, showcasing the best nutritional value and sweetness. I choose varieties with thick, rough skin and a grainy texture when bitten into; such pears may not taste great raw, but they excel in showcasing their charm when processed into pear syrup. Moreover, using high-quality monk fruit is equally essential—it should be large, plump, feel crisp to the touch, and make no sound when shaken, indicating top-notch quality. It is through meticulous attention to these details that we ensure the taste and benefits of homemade pear syrup, allowing each sip to express nature’s gifts.
◤Cooking Utensils
- It is recommended to use glass pots, clay pots, or enamel pots to avoid unknown chemical reactions between the herbs and metal pots.
◤Storing
- Pear syrup contains honey and rock sugar, with a high sugar content. It is produced during the season of autumn pears, at a room temperature of 25°C or below. Ensure that containers and tools are clean and sanitized. It can be stored at room temperature and does not require refrigeration.
- Let the food ingredients sit for a month to enhance the flavors.
◤Ingredients (Makes about 600 ml of Autumn Pear Syrup)
- Chinese White Pear 2000 g
- Lotus Root 75 g
- Monk Fruit 1 個
- Ginger 70 g
- Wolfiporia Extensa 25 g
- Dried Lily Bulb 50 g
- Ophiopogon japonicus 15 g
- East Asian arrowroot 30 g
- Chinese Black Date 70 g
- Raw Rock Sugar 100 g
- Water 3500 ml
◤Instrucion
❶ Lily, Ophiopogon, Poria, Kudzu, and Black Jujube should be soaked in clean water for about 30 minutes to soften the herbs, then drain the soaking water.
❷ Grind the Fritillaria until powdered using a grinder, place it in a sterilized glass jar, add honey and mint, and mix well. Seal it for later use.
❸ Crush the monk fruit and break it apart.
❹ Peel the ginger and slice it thinly.
❺ Wash the lotus root to remove the surface mud, peel, and cut into thick slices.
❻ Cut the snow pear into large chunks, keeping the skin on as it moistens the lungs, stops cough, and helps to dispel phlegm; therefore, the pear skin is crucial. Cut into similarly sized pieces, removing the pear stem and core.
❼ Add the snow pear and lotus root to a pot, along with clean water and the monk fruit, and the soaked lily, Ophiopogon, Poria, Kudzu, and Black Jujube.
❽ Soak for 6 to 8 hours to release the sweetness. Using snow pears in autumn and winter is ideal, and it doesn’t need to be refrigerated.
❾ The monk fruit will quickly turn the liquid amber in color. Cover and bring to a boil over high heat, remove any floating impurities, then reduce to medium heat and simmer for 2 hours.
❿ Regarding the ginger slices, if added too early, the flavor will be overwhelmingly spicy; to avoid a strong ginger taste, add them in the last 15 minutes.
⓫ Heat the water a second time; if you don’t like a strong ginger flavor, you can remove the ginger earlier and add it back in the last 15 minutes of simmering, removing any floating impurities.
⓬ Remove the floating impurities, use a ladle to take out the broth for later use.
⓭ Once boiling, cover and simmer for 1 hour. Scoop out the broth, filter it through a sieve, and reheat over medium until the broth is concentrated, simmering for about 30 to 40 minutes to evaporate excess water.
⓮ Grind the raw cane sugar into powder and add it to the broth, stirring until dissolved. Remove any floating foam; as the foam becomes finer, continually stir to prevent sticking to the bottom while the broth thickens. Then reduce to low heat to simmer slowly.
⓯ Once cooled, it will harden more and flow slowly, so remove from heat once this consistency is achieved.
⓰Let it cool to 40°C, then add the honeyed Fritillaria. Honey contains an enzyme that makes the flavor sour when heated, so mix evenly, remove the mint, and pour into the sterilized glass jar.
⓱ Let it sit for 3 to 4 days after bottling for improved flavor. To drink, stir a small spoonful in 40°C warm water until fully mixed.
