Replying to @Lee Lan 🫐Blueberry Cheong Ingredients: Blueberries Sugar (equal weight to blueberries) Steps: 1. Prepare the Blueberries: In a bowl, soak blueberries in cold water and 1 tablespoon of baking soda for 10 minutes. Rinse thoroughly with cold water. Pat dry with a clean towel. 2. Measure Ingredients: Weigh the blueberries and sugar to ensure you have equal amounts by weight. 3. Layering Option: Take a clean jar and start by adding a layer of blueberries. Cover the blueberries with a layer of sugar. Continue to alternate layers of blueberries and sugar until the jar is full, making sure the sugar completely covers each layer of blueberries. This is the traditional method but the process will take longer. 4. Mashing Option: To speed up the process, mash the blueberries together with the sugar in a bowl before filling the jar. 5. Seal the jar tightly. Store the jar with mashed blueberries in the fridge for 7 days. After 7 days, you’ll have a rich and luscious blueberry syrup bursting with flavor. If leaving the blueberries whole using the traditional layering method, it will take longer (a few weeks or more) for the blueberries to release juice and the sugar to dissolve. Turn the jar or stir with a clean spoon every few days. 6. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream for a delightful treat. 7. Store in the fridge for 3-6 months.
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