Dark Balinese mango syrup ala Ayu

Ingredients for 1 servings:

• 180 g sugar
• 20 g coconut palm sugar, brown
• 120 g mango juice, fresh or bottled
• 2 lemons
• 12 cm cinnamon stick(s)
• 8 cloves
• 1 pinch of cardamom seeds
• 15 g ginger root, fresh or frozen
• 10 g galangal root, fresh or frozen
• ½ star anise

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A honey-like syrup used in many Asian sauces and pastries. Recipe from Bali, Indonesia. Original title: Setrop Mangga Manis ala Ayu.

Wash both lemons thoroughly and cut a piece lengthwise from the base of the stem. Remove the cores and squeeze the juice by hand. Discard the empty sections and the middle parts (which contain bitter compounds). Wash, peel, and thinly slice the ginger and galangal roots. Measure the mango juice into a 1-liter saucepan. Add all the remaining syrup ingredients and simmer with the lid on for 15 minutes. Stir frequently to prevent burning. Remove from the heat and strain. Pour into a sterile 250 ml jar with a screw cap, seal, and let cool. The syrup will keep in the refrigerator for about 2 months without losing flavor.