Refrigerated Korean Mandarin Syrup for Tea and Ade

Wash a heat-safe glass jar and lid. Sanitize the jar using the maker-approved boiling-water method and dry completely. Do not use cracked or non-heat-safe glass.

Discard spoiled mandarins. Rinse whole fruit under running water, pat dry, peel, and weigh 430 g of flesh. Remove any hard seeds.

Briefly blend the peeled fruit to make a thick pulpy juice; a few small fruit pieces are fine.

Stir 300 g of sugar into the blended fruit with a clean spatula. Reserve the remaining 50 g to cover the top in the jar.

Transfer the mixture to the dry jar, leaving headspace. Sprinkle the remaining 50 g sugar over the top, close the lid, and refrigerate immediately at 4°C / 40°F or below.

While kept refrigerated, stir occasionally with a clean, dry spoon until the sugar dissolves. This syrup is neither heat-pasteurized nor shelf-stable canned food.

For a drink, mix 2–3 tablespoons of syrup into one cup of water or sparkling water. Return the jar to the refrigerator promptly; adjust the dilution to taste.