Chañar syrup

You can make syrup with carob, grape, prickly pear, chañar fruits. the procedure for obtaining it is quite similar for all fruits. First, healthy and clean fruits are chosen, which must be placed in a pot, covered with water and boiled until the fruits are soft, almost falling apart. It is removed from the fire until it cools down and a greater quantity of water is added to it to dismantle it completely with the hands, dissolving the sugar of the fruit in the water (it can also be ground in a mortar and mixed again with the water in the pot). Afterwards, all the fruit is drained well, leaving a rough caramel-colored residue in the pot, which must be completely eliminated by straining the water with a cotton canvas, several times, until there is fresh water (without solids). Bring to a simmer add a little more water and sugar (to improve consistency: every 4 kg of fruit add 1 kg of sugar). Boil stirring slowly and constantly until in its final phase it takes on the characteristic dark brown color of the syrup.