1. A relatively small red heart pitaya, weighing about 550 grams with the skin
2. Put it on a sieve and rub it to filter out the juice, leaving black seeds behind.
3. Leave the seeds and pulp that cannot be sieved.
4. The juice is sifted again
5. Mix 50 grams of white jelly with 100 grams of cold water and mix well.
6. Prepare a non-stick milk pan, add 250 grams of water, 20 grams of honey, and 30 grams of sugar, and boil on low heat until it melts.
7. Prepare a non-stick milk pan, add 250 grams of water, 20 grams of honey, and 30 grams of sugar, and boil on low heat until it melts.
8. Then add the white jelly paste, bring to a boil again on low heat, and then turn off the heat.
9. After turning off the heat, stir for another three minutes to cool slightly. Cover the lunch box with plastic wrap, pour it into the lunch box, let it cool completely, and then put it in the refrigerator for two to three hours.
10. Cooling and demoulding
11. Diced
12. Sweet and sour
13. Let's eat
14. Red is especially appetite
15. Very refreshing in summer
16. All ages
17. You can also put it in a variety of good-looking molds
Tips:It is not necessary to remove the seeds, but it is better to look at and you can put it directly inside.
