Super Easy Hawthorn Snowball

Wash the hawthorn and let it dry on a plate. Then take a pen cap that has been disinfected and cleaned inside and out. Press and twist it into the bottom of the hawthorn about halfway, then pull it out. Insert it into the other end of the hawthorn, and—pop!—the seed will be completely pushed out from the other side. If you use a hollow tube, it works even better, such as a pen cap from which the nib section can be removed.

Prepare the ingredients

Heat a wok on the stove and add water.

Then add sugar.

Use a spatula to stir clockwise.

Let the sugar fully dissolve in the water.

Keep the heat on medium-low throughout the process. Stir continuously with a spatula while boiling the syrup to prevent it from burning.

As the water evaporates, large bubbles gradually disappear.

The syrup becomes gradually thickened.

Reduce the heat to its lowest setting.

Take a bowl of cold water, scoop a little syrup with a spatula, and let it drip into the cold water.

If the syrup forms grainy droplets in the cold water and hardens quickly and crisply, it’s ready.

The syrup turning crispy quickly indicates that it has reached the correct consistency.

This state means the syrup is just right.

At this moment, add white vinegar, stir quickly, and immediately turn off the heat.

Add white vinegar, stir quickly, and immediately turn off the heat and remove the wok from the heat source.

During the stirring and cooling process, the syrup will crystallize and turn white.

At this time, add the hawthorn and quickly stir with a spatula. Do not stir too hard. Do not stir the hawthorn over heat, as the heat will cause it to break apart.

Coat the hawthorn pieces evenly with the syrup, turning their surfaces snowy white and beautiful.

Place the hawthorn snowballs on a plate and serve.

Over-consumption of hawthorn can cause stomach discomfort or even gastric stones in severe cases. Drink some cola to balance it out.