Homemade Strawberry Enzyme Juice

Name: Homemade Strawberry Enzyme Juice
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 250g Strawberry; 250g Xylitol

by Rose Home

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

This is made by adding the same amount of sugar to strawberries and fermenting for about 10 days. After filtering, store the juice in the refrigerator and blend 4 times the amount of water when drinking. The remaining strawberries can be used to make fruit tea. It can be smashed and eaten as jam spread on bread. When drinking the enzyme juice, drink it on an empty stomach, and do not heat it. The enzyme will die when it reaches 48 degrees Celsius. If it feels cold, you can use warm water when dealing with water.

Ingredients

250g Strawberry
250g Xylitol

Homemade Strawberry Enzyme Juice

1. Wash fresh strawberries, control the moisture, and cut into 2 cm pieces

2. Boil a bottle with a lid in boiling water (sterilize), boil it and let it cool

3. Put the strawberry cubes and xylitol into the bottle, stir gently, and cover the lid lightly (no need to fasten it)

4. Stir 1-2 times a day for about 1 week to 10 days (the temperature varies at different times), until you see the formation of small bubbles in the liquid

5. Filter out the strawberry cubes, cover the juice tightly, and put it in the refrigerator. When drinking, blend 4 times the water (or water with aeration). The temperature of the blended water should not exceed 48 degrees. Enzyme juice should be drunk on an empty stomach ( The remaining strawberry chunks can be broken up and eaten as jam spread on bread)