Homemade cream nectar recipe with Lemon, tartaric acid, and wintergreen

Instructions

1.Gather and Measure Ingredients:

Ensure you have all the ingredients measured and ready. Precision is key for the best results.

2.Combine the Base Ingredients:

In a large saucepan, combine 2 ounces of tartaric acid, juice of 1 lemon, 2 pounds of sugar, and 3 pints of water.

3.Boil the Mixture:

Place the saucepan over medium-high heat and bring the mixture to a boil.

Boil for 5 minutes, stirring occasionally to ensure the sugar dissolves completely and to prevent burning.

4.Cool the Mixture:

After boiling, remove the saucepan from heat and allow the mixture to cool until it is nearly cold. This usually takes about 30 minutes, but monitor the temperature to ensure it's not too hot before adding the eggs.

5.Prepare the Egg and Flour Mixture:

In a separate bowl, beat the whites of 3 eggs until they are frothy.

Gradually add 1 cup of all-purpose flour to the beaten egg whites, stirring continuously to prevent lumps.

6.Incorporate the Egg Mixture and Wintergreen Essence:

Once the sugar mixture is nearly cold, slowly add the egg and flour mixture to the saucepan, stirring constantly to ensure even distribution and to prevent the eggs from curdling.

Add 1 ounce of essence of wintergreen to the mixture, stirring thoroughly to combine.

7.Strain the Nectar (Optional but Recommended):

For a smoother nectar, pass the mixture through a sieve or fine strainer to remove any undissolved particles or lumps.

8.Bottle the Cream Nectar:

Using a funnel, carefully pour the strained nectar into clean, sterilized glass bottles.

Seal the bottles tightly with airtight lids to preserve freshness.

9.Store the Nectar:

Keep the bottled Cream Nectar in a cool, dark place. Properly stored, it should last for several weeks. For longer shelf life, refrigeration is recommended.