1. Clean the mulberries. Add sugar and marinate for 10 minutes.
2. Put the marinated mulberries in a pot, add water to submerge the mulberries.
3. Bring to a boil on high heat, turn to low heat and cook until 15 minutes.
4. After turning off the heat, press with a spoon to make the mulberries soft and juicy.
5. Squeeze the lemon juice.
6. Add honey.
7. After filtering out the soup for the first time, add two lemon slices and let stand for 10 minutes.
8. Filter again to filter out the mulberry seeds.
9. The beautiful mellow mulberry juice is just fine. . . It tastes better if it is chilled.
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