Ingredients: 3 peaches, 370g of fine sugar, 30g of ice powder, 700g of clean water and 56g of fresh lemon juice.

1. Wash the peaches and peel them for later use. Soak the peeled peaches in water and add 10g lemon juice to the water.

2. Pour 700 grams of water into the pot, then add peach peel and 40 grams of fine sugar, first boil over medium heat, then turn to low heat and cook slowly.

3. Cook until the water in the pot is pink, remove the peach skin, add 10g lemon juice and mix well.

4. Pour 30 grams of ice powder, cook and stir with medium and small fire until the ice powder is completely melted and the water in the pot begins to bubble, then turn off the fire.

5. Pour the boiled liquid into a container, cool it at room temperature, and send it to the refrigerator for refrigeration until it is completely solidified.

6. Cut the peach meat into cubes and try to cut it into small pieces. Add 330 grams of fine sugar and 36 grams of lemon juice to the peach meat bowl, stir well, cover it with plastic wrap, and send it to the freezer for 20 minutes.

7. Pour the peach meat into the pot, first boil it over medium heat, and cook for 2 ~ 3 minutes, then turn to medium heat and cook slowly, stirring during the period to avoid pasting the bottom.

8. The juice in the pot doesn't thicken until the peach pulp is translucent.