1. Soak the fresh bayberry in brine for 15 minutes and rinse it off, peel the lychee and remove the seeds, and rinse the dried bayberry.
2. Put bayberry, lychee, dried bayberry, and appropriate amount of rock sugar into the pot, and add water twice as much as the ingredients. After the high heat is boiled, simmer on a low heat until the soup and ingredients are flat, add dried osmanthus before turning off the heat.
3. This concentration is just right after letting cool and adding ice. If you want to refrigerate it and drink it directly after cooling, you don't need to cook it for that long, leaving a little more soup. Taste the taste while cooking.
Tips:If you don’t have dried prunes or dried osmanthus, you can leave it out. It has a small and fresh taste.
