NASHI AND KYURI CORDIAL SYRUP

I've been growing various cucumbers, a typical lively summer vegetable, to use in processing.

Cucumbers pickled in sugar with the aromas of mint and hyssop have a mysterious taste that is like a vegetable but not a vegetable at all. The grassy smell brings back memories.

We combined the fresh, mild flavor of pear with the acidity of white wine vinegar to give it a nice finish, resulting in a beautiful ivory-colored syrup.

There are some risks involved in this "I tried it and it worked" method of making things, but it can also lead to interesting discoveries, so it's probably not a bad thing.

The refreshing acidity of the vinegar, combined with the summer and beginning of autumn, makes this a perfect drink for this time of year. We recommend drinking it with carbonated water for a refreshing taste.

Contents: 120g
Ingredients: pear, cucumber, sugar, mint, anise hyssop, white wine vinegar

I was making this and that to use cucumbers, a representative of summer's energetic vegetables, in processing.

Cucumbers marinated in sugar with the aroma of mint and hyssop have a strange taste, as if they are vegetables but not vegetables. The greenish taste is nostalgic.

I tried to combine the fresh and light taste of pears with the acidity of white wine vinegar to tighten it up, and ended up with a beautiful ivory colored syrup.

There is a bit of risk involved in the ""I tried it, and it turned out"" method, but I'm sure it's not a bad thing because it allows for interesting discoveries.

The sourness of the vinegar, refreshing combined with the summer and the beginning of autumn, will make a perfect drink for this time of year. We recommend drinking it with soda water for a refreshing taste.

Contents: 120g
Ingredients: pears, cucumbers, sugar, mint, anise hyssop, white wine vinegar