Bayberry Soup

Name: Bayberry Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Fresh bayberry; 40g Sugar; 1 tsp salt

by Xiao Xiaoduo and Buns

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My sister sent a basket of bayberry a few days ago. These bayberry are sour and sweet. They can't be eaten for a day or two, but the bayberry can't be left for a long time. If you leave it for two more days, it won’t taste good. So I cooked a pot of bayberry soup and packed it in a sealed container. When I wanted to eat it, I took some out and added some cold boiled water or ice water or other beverages. It tasted cold and sweet, sour, sweet and sour. It is not recommended to leave it for too long, try to finish it as soon as possible, and make it when the amount is small. If the amount is too much, it is recommended to soak red bayberry wine, make bayberry jam or canned bayberry.

Ingredients

1 catty Fresh Bayberry
40g Sugar
1 tsp Salt

Bayberry Soup

1. The bayberry is first rinsed gently with clean water.

2. Then put it in a large bowl, pour in the right amount of water, if it can completely cover the bayberry, add a small spoon of salt, stir a few times, and soak for 10 minutes. Because bayberry is prone to worms, soak it in salt water to drive out the worms.

3. Pick up the bayberry soaked in salt water, pour out the water, rinse it again, drain the water, and pickle it with sugar for an hour or two.

4. Start to boil the bayberry. Pour the pickled bayberry together with the marinated juice and the sugar that has not melted completely into the pot, and add the amount of water that has just barely covered the bayberry.

5. Bring to a boil on medium heat, turn to low heat and cook for another five minutes, then turn off the heat.

6. After the bayberry soup is completely cooled, it is packed in an airtight jar with a lid and kept in the refrigerator. When you want to eat it, use a clean spoon to remove some and add some cold boiled water or ice water or other beverages.

Tips:
1. The bayberry is marinated in sugar for more than one hour first, so that the fruit acid fructose in the bayberry pulp will be marinated, and the taste will be better.
2. Don't cook the bayberry soup for too long, the pulp is too rotten and not tasty. We are not making jams and do not need to cook them for too long.
3. Store the prepared bayberry soup in the refrigerator and eat it as soon as possible.