In the June Meihuang Qingyu season, who in Jiangnan does not taste Yangmei? In the summer of July, who is not lychee in Lingnan? When the bayberry and lychee are listed in June every year, my family likes to cook this syrup lychee. The slightly acidic bayberry is boiled and added to rock sugar and lychee, then refrigerated and then drunk, sweet and sour, clear and cool, appetizing and cooling off.
Wash the bayberry. In three steps, it is said that there are small bugs in Yangmei, so it is necessary to be serious about cleaning this step. 1. Open the faucet first (not too big) and rinse it in the running water. 2. Put the water in the basin, add a little salt, and then soak the red bayberry in the water for about 10 minutes. 3. Wash the bayberry with light salt water and wash it again.
Cook the bayberry. Wash the red bayberry in the pot, add water to cover the bayberry, and add the right amount of rock sugar. The amount of sugar depends on the sweetness and sweetness of the bayberry and your preference. Bring the fire to a low heat and cook for another 10 minutes. Add the peeled lychee and cook for 1 minute. Turn off the fire and let the bayberry in the sugar water (so the taste of the sugar is more intense). After the syrup is cooled, bottling into the refrigerator and refrigerating. After 4 hours, the taste is superb.
1. The amount given in the recipe can be filled with 5 bottles of Lingge Mason Cup. 2. The cooked sugar is placed in the refrigerator and it is best to drink it within 3 days. I like to drink cold for two days. The taste of bayberry and syrup is the best.