Bayberry Juice
1.
Prepare the ingredients.
2.
Pick out the crushed, moldy, watery, defective, and stale bayberry.
3.
Rinse the bayberry several times with clean water, then soak it in salt water for 15 minutes (insecticide and sterilization), then rinse it with pure water and drain the water.
4.
Take a clean stainless steel soup pot, pour bayberry, rock sugar, and pure water (1--2cm higher than bayberry).
(Add white sugar/rock sugar as appropriate according to personal taste.)
5.
Bring to a high heat and boil for 10 minutes. Reduce the heat and continue to cook for 10 minutes. At the same time, press the bayberry with the back of a spoon to make the bayberry juice precipitate. Turn off the heat and let cool naturally. (In the meantime, use a spoon to skim off the top layer of foam)
6.
Use a strainer to filter out the red bayberry soup, press firmly with the back of a spoon to filter out the red bayberry dregs so that all the juice is squeezed out. (Do not throw away the dregs of bayberry, you can make dried bayberry).
7.
Strain the clean bayberry juice.
8.
Put the filtered Yangmei soup into a glass beverage bottle and put it in the refrigerator. (Glass beverage bottles should be boiled in advance to control the moisture)
9.
The last step is to wait for a while, and then you can start enjoying it!
Tips:
1. Be sure to choose fresh bayberry.
2. Soaking bayberry in salt water for 10-15 minutes can remove the parasites hidden in bayberry pulp.
3. Actually, there is no specific ratio between bayberry and water.
4. If you like sweet, add more rock sugar, if you like sour, add less, just adjust it according to your own taste.
5. The boiled bayberry juice is naturally cooled, filtered, bottled, and chilled in the refrigerator. It is cool and particularly appetizing.
