Recipe: Sour sweet and refreshing bayberry juice

Home Cooking Recipe: Sour sweet and refreshing bayberry juice

Notes:

Yesterday I went to the country to pick two boxes of bayberry, which was big and fresh, but my eyes were small and I couldn’t finish it! ! ! So I made the Yangmei juice and the Yangmei dry! Simple and easy to do, Yangmei juice in the refrigerator, so hot summer days, sour and sweet just appetizing to relieve the heat! ! Good taste! ! ! ! In a few days, I also intend to try this Yangmei juice as a Yangmei Mousse~~ Natural color, it must be very good to make it~~ Of course it should be delicious!

Ingredients:

Steps:

  1. Home Cooking Recipe: Inoculate the bayberry into the brine for 15 minutes to drain the impurities and insects

    Inoculate the bayberry into the brine for 15 minutes to drain the impurities and insects

  2. Home Cooking Recipe: Put the water and rock sugar in the pot and boil it (increasing the amount of rock sugar according to your taste and the amount of red plum). Put the water into the bayberry and boil for 15 minutes.

    Put the water and rock sugar in the pot and boil it (increasing the amount of rock sugar according to your taste and the amount of red plum). Put the water into the bayberry and boil for 15 minutes.

  3. Home Cooking Recipe: Turn off the fire, pour the bayberry juice (you can pass the sieve to make the bayberry juice more pure), and leave a little soup in the pot for the dried plum.

    Turn off the fire, pour the bayberry juice (you can pass the sieve to make the bayberry juice more pure), and leave a little soup in the pot for the dried plum.

  4. Home Cooking Recipe: Put the bayberry juice in the refrigerator and put it in the refrigerator. Take it with you~~~~ok!

    Put the bayberry juice in the refrigerator and put it in the refrigerator. Take it with you~~~~ok!

Tips:

Super simple? The amount of rock sugar and water is adjusted according to your own taste. If you want some acid, you will put less sugar. In the refrigerator, you can make a drink, or you can freeze it into ice, which is cool in your mouth! ! ! Yang Meigan’s practice is detailed in my recipes~


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