You can refer to the practice of brown sugar ice powder:
Ingredients: 50 grams of white bean jelly and 50 grams of brown sugar.
Accessories: cold water 1 100 ml, cold water 100 g for juice, nuts and fruits? Proper amount.
1, white bean jelly and cold water are ready;
2. 50 grams of bean jelly is soaked in 100ml cold water to make paste, and the remaining 1 100ml cold water is put into a small pot;
3. Boil the water in the pot;
4. Turn to medium heat, slowly pour the white bean paste into the pot, and stir with a stirring rod to prevent it from falling into a block;
5, this is boiled white bean jelly, and it is also the state when the ice powder is hot. The color is slightly white and the paste is slightly sticky;
6. Pour the bean jelly slurry into a container cleaned in advance, and quickly dissipate heat and solidify with a shallow container; It can be cooled and solidified at room temperature, or it can be covered and put into the refrigerator for refrigeration, which will solidify faster and taste better.
7, sugar water: brown sugar and cold water into the pot; If you want the syrup to be thicker, you can drain less. The ratio of brown sugar to water is 1: 1, and the cooking time will be short. If you want thinner syrup, put more water. In order to ensure the rich taste, the ratio of brown sugar to water is 1: 2
8, simmer slowly, wait for the red syrup to be picked up, just a spoonful; Pour brown sugar into a bowl, cover it with plastic wrap when it is warm, and put it in the refrigerator after refrigeration. The syrup will be more viscous.
9, ready to make ice powder: a variety of nuts are chopped, seasonal fruits are diced, and brown sugar is ready;
10, ice powder is cut into pieces with any size;
1 1. Take a clean bowl, first scoop a few spoonfuls of brown sugar at the bottom of the bowl, then scoop ice cubes into the bowl, sprinkle chopped nuts, diced fruit and red sugar on the surface, and stir while eating. Red syrup mixed with ice cubes is cool and appetizing.