Making Koso: fermented syrup from 'saved' summer fruit.
Koso is a Japanese fermented syrup made from fruit and sugar. During fermentation, the sugar draws the juice and aromas from the fruit while natural micro-organisms do their work. This creates a fresh, slightly sour syrup with a deep fruit flavour. It's also a perfect way to rescue summer fruit that needs to be used today or tomorrow.
Kitchenware
- glass jar with rubber lid
- Chopping board with knife
Ingredients
- Organic white sugar
- Juicy fruit of your choice No banana
- Optional: flavourings such as rose elderflower, thyme, cinnamon or cloves
Instructions
- Make layers of white sugar and fruit in the jar, alternating. Begin and end with a layer of sugar.
- Put the pot in a warm place, for example on the windowsill.
- Stir the koso every day until all the sugar has dissolved.
- Let the mixture ferment for about two weeks. Open the jar occasionally to allow the gas to escape, and then taste it straight away.
- Are you happy with the taste? Strain the syrup and store it in the fridge.
- Use the syrup in sparkling water, tea or yoghurt. It also works well as a base for a summery mocktail or cocktail, for example with rosé or prosecco.
- The leftover candied fruits don't need to be thrown away, by the way. They are delicious in compote, as a sauce over a dessert, or as a flavouring in tea.