Hawthorn is also called Shanlihong or Shanliguo. It tastes sour and sweet and appetizing. Eating it in moderation has the effect of strengthening the stomach and digesting food.

There are also many delicacies made with hawthorn. The most classic one is candied haws, as well as fruit peel, hawthorn cake, hawthorn bran water and so on.

Today I will introduce another simple and easy-to-make hawthorn delicacy - hawthorn sugar snowball, which can be regarded as the twin brother of candied haws. The two methods are similar, only the length of time to boil the syrup and the subsequent steps are slightly different, but they are still convenient and delicious delicacies.

, is a snack not to be missed during leisure time and holidays.

Now let’s see how to do it.

-Hawthorn Sugar Snowball-Materials/Amount Hawthorn: 200g, White Sugar: 100g Water: 100g, White Vinegar: 5g Production Steps ▼1.

Remove the hawthorn cores and drain the water: clean the hawthorns, then use a straw or chopsticks to poke the top of the hawthorns to remove the cores easily.

After removing the core, use kitchen towel to absorb the water on the surface of the hawthorn.

▼2．

Boil the syrup: Put the white sugar and water in the pot and simmer the syrup over low heat.

During this period, stir constantly with a spoon to prevent the syrup from sticking to the bottom.

▼3．

Add white vinegar: When the white sugar gradually melts, large bubbles slowly appear, and then turn into dense small bubbles, add white vinegar to speed up the crystallization of sugar water, and then turn off the heat.

▼4.

Let the hawthorns cool down slightly: After turning off the heat, continue to stir the syrup to cool down. After the temperature cools down slightly, pour in the hawthorns and mix evenly so that each hawthorn is coated in the syrup.

Keep stirring gently in this way. As the temperature of the syrup drops lower and lower, it will gradually turn into a white frost effect. Until the entire surface of the hawthorn fruit is covered with white frost, it means it is ready.

Summary of useful information ▼1.

Usually the weight ratio of hawthorn to white sugar is 2:1. If you like it sweeter, you can add more sugar. The weight ratio of white sugar to water is 1:1, so that the consistency of the syrup is just right and not too thin.

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▼2．

Wipe off the surface moisture of the hawthorn before putting it in the pot, otherwise there will be too much moisture and it will be difficult to hang the syrup.

▼3．

Adding white vinegar has two functions: one is to speed up the crystallization of the syrup, and the other is to neutralize the sweetness of the sugar.

▼4.

After boiling the syrup, please turn off the heat and wait for the syrup to cool down for a while before pouring the hawthorn fruits. This will prevent the temperature from being too high and scalding the skin of the hawthorns, making it difficult for the water to drain out the pulp, or the hawthorns will become soft and sour due to the scalding, which will affect the taste.

If you are inexperienced, you can pour the cooked syrup back into the plate with hawthorns and stir it. This is much safer than operating in a pot, because there is still residual heat in the pot and it is difficult for novices to judge the temperature.