Hawthorn Fruit Syrup

Why people make this syrup

Fresh hawthorn berries, when turned into a thick, jewel-bright syrup, become something genuinely versatile. Using an organic low-sugar syrup as the sweetener — rather than ordinary white sugar — means even people watching their blood sugar or weight can enjoy this in small amounts. Hawthorn has been used in Chinese kitchens for centuries: it has a warm, sour flavour and is associated with helping the body process heavy, fatty meals, relieving bloating, and — particularly useful for women — supporting a smoother menstrual cycle.

Method

1. Wash the fresh hawthorn berries. Use a ceramic or glass pot — not iron or regular metal.
2. Add the hawthorn and water to the pot. Simmer on low heat for about 1.5 hours until reduced to about 600 ml of liquid.
3. Strain out the berry pulp and discard the solids.
4. Return the liquid to the pot. Add the dark syrup (black sugar), then simmer on the lowest heat, stirring occasionally, until the mixture thickens into a syrup-like consistency.
5. Remove from heat and allow to cool until warm but not hot. Stir in the honey (adding honey while too hot destroys heat-sensitive compounds).
6. Pour into a clean glass jar and store in the refrigerator.
7. Take 1 tablespoon morning and evening, washed down with warm water.

Nourilo’s Tips

You must use a ceramic pot (sha guo) or glass/enamel cookware — cooking hawthorn in an iron pan is not recommended. If using dried hawthorn instead of fresh, use about 225 g (170 g); the method is the same. This syrup is also helpful for women with irregular periods or menstrual cramps. Store it in the fridge and take it daily by the spoonful.