Wash the plums one by one with water
Cut a cross with a knife at the top of the plum and slowly peel off the skin.
Weigh 80 grams of white sugar (can also be rock sugar)
Pour the weighed white sugar and clear water into a small pot and cook until cooked.
Put the peeled plums into the pot gently
Cook for 5-8 minutes on low heat
Turn off the foam and turn off the fire
Gently put the cooked plums on the rack and let them dry naturally.
Filter the plum syrup with a strainer and put it in the refrigerator until it is cold. You can also drink it (you can also add ice).
First, in order to make a delicious sherbet, you must choose juicy seasonal fresh fruit. Second, you can choose softer dark plums to make sherbet (the color of the finished product will be more magnificent), softer plums can easily peel off the skin. If it is a harder plum, you can burn it a little beforehand and draw a cross at the top to facilitate peeling. 3. The ratio of plum to clear water is 1:1, and the amount of sugar can be increased or decreased according to your own taste. 4. Add the sugar to the clear water and cook until dissolved. Then add the plums and simmer for 5-8 minutes. Otherwise, the plums will be too soft and not formed. Fifth, the practice of plums is very simple, just put the cooked plums on the drying rack, choose the cool and ventilated place to dry it naturally and eat it.