自製石榴糖漿【天然果糖】Pomegranate Molasses
你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道
✅ 關注 B 站 https://space.bilibili.com/11725121
近年，科學研究證明石榴 Pomegranate 可抑制動脈損傷，抵抗都巿頭號殺手心臟病，受到媒體大力吹捧。石榴原產於伊朗，早在四千年前已被人栽種作藥食兩用。中醫認為有生津化痰、潤肺止咳、澀腸止瀉與美容養顏之效。
石榴在秋季成熟，果粒的甜酸多汁得讓人忍不住想一口吞下去，甜度高得像是在和糖果比賽誰更甜！一旦觸摸之後，手中就會沾上那種甜甜黏黏的感覺。把石榴汁加熱，揮發水分，去掉那小小的不愉快酸澀，你就能提煉出像濃稠的糖漿，配方天然而且完全無添加，簡直是水果糖漿的天花板！我最喜歡把它放進氣泡水里，調一杯西班牙水果酒，喝上一口，味道絕對能讓你驚呼：「這真不是石榴的錯，是它太好喝了！」
另外，石榴和俗稱「番石榴」的芭樂是不同的水果，別混淆唷 ~
材料 （ 分量: 約165 ml糖漿 ）
- 石榴 8 個
烤盤
約 18ｘ22 cm
做法
1. 八個石榴可取約 4 杯的石榴籽，用手提攪拌棒將石榴籽榨汁，可取得約 500 ml 的石榴汁
2. 用濾網過濾並以湯匙輕壓，榨出所有石榴汁。 預熱烤箱至 160ºC。另將一小盤放進冰箱冷藏，作為測試糖漿濃稠度之用
3. 將石榴汁倒入烤盤，送入烤箱烤 75 ~ 80 分鐘，水分蒸發後，石榴汁會慢慢減少，顏色變深。烤焗期間不時觀察水分的蒸發程度，以免烤焦
4. 舀少許糖漿在冷凍過的小盤上，用手指截開，清晰看到劃痕即可。從烤箱裡取出糖漿放涼後，倒進已消毒的瓶子中。放冰箱冷藏保存可達 2 個月
小叮嚀
- 石榴未必愈紅愈好，得看品種，顏色較粉或偏黃的比較甜。新鮮石榴表面有光澤，形狀飽滿，若呈暗啞和有大面積的黑斑，不夠新鮮。體積相若的石榴，較重的較成熟，水分較多
- 如果家中沒烤箱，可放在鍋中以小火熬煮 60 ~ 70 分鐘
- 石榴汁容易使金屬容器氧化變色，最好用玻璃或白色陶瓷器皿。每種烤箱的溫度有差異，需自行調整時間
Make sure to subscribe so that you don’t miss out on my future video
Pomegranate molasses is a pretty simple ingredient you can make it yourself. It is pomegranate juice that has been reduced down, with or without sugar, to a thick, intensely flavored syrup.
Ingredients （ Servings: About 165 ml pomegranate molasses）
- 8 Pomegranate
Preperation
1. Eight pomegranate can get about 4 cups ( 1000 ml ) pomegranate arils which can obtain about 500 ml of pomegranate juice
Video on How to get pomegranate arils
2. Sieve and press gently with a tablespoon, squeeze all the pomegranate juice. Preheat oven to 160ºC. Chilled a small plate in the freezer for the test of syrup thickness later
3. Pour the pomegranate juice in a pan into the oven 75 to 80 minutes. Allow the liquid to simmer very lightly till the liquid reduces by 75% to about 160 ml of molasses. The pomegranate juice will gradually darken. Observe carefully don’t let the water evaporate too much to avoid scorching
4. The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. The syrup will continue to thicken as it cools. If you’re unsure about the consistency, drop the syrup on a chilled plate, use your finger to draw a line, if the scratch is clear that’s done. After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 2 months
Tips
- Oven temperature may varies, if it’s a lot more liquid, continue reducing.
- Avoid Metal Container
