Mint almond sauce
By VicentaLakin
Jelly, big particles are true love, and this combination of the cleanness of mints and the freshness of lemons is so sweet and sour and soothing and soothing and soothing that it tastes so good. The apricot season is almost over, grab the tail and walk again。
Recipe Recommendations
- apricots 1000g
- lemon one
- white sugar 150g
- maltose 50g
- Dried mint leaves a small handful
- sweet and sour
- cook
- an hour
- simple
Steps for Mint almond sauce
1
Apricot cleans up
2
Covered with white sugar, the fridge was in place for about six hours。
3
At this point, you can get something else, take a lemon and wash it, cut the skin off with a peeler, cut the pelts, squeeze the lemon juice into a bowl, not the fruit. Don't throw it either, or you'll be wasted。
4
It's basically salted, and the bottom layer of water. As for the amount of sugar, depending on its taste, I don't like too sweet, sour sweet is best for me
5
The key step is not to cook directly, and it seems to me that there are particles that feed the sense of presence, and the apricots are soft, and when they are cooked, they become small blocks. Water in the pot, not too much water, just past the almonds. Otherwise, we'll wait
6
It's a fire. It's a fire。
7
About ten minutes of apricot softening, with lemon peels. Keep cooking。
8
After five minutes of cooking, the washed mint leaves and malt sugar will be put together。
9
When boiled to a thicker, lemon peels were transparent, poured in two squeezed lemon juices, continuing to boil for five minutes, which, depending on the circumstances, could turn off the fire。
10
Dimple