Ingredients used: Myrica rubra 400g, litchi 100, lime 2, yellow lemon 2, rock sugar 50g, water 1000g.

Production method:

1, prepare the ingredients used, and weigh them separately for later use, including crystal sugar, white crystal sugar and yellow crystal sugar.

2. Wash the bayberry with running water, then soak it in salt water for 20 minutes and drain it for later use. Myrica rubra pulp is sweet, which is particularly easy to attract insects. If it is not washed directly, it can be forced out by soaking in light salt water.

3. Put the washed bayberry and yellow rock sugar into the milk pot and add enough water.

4. Put the milk pot on the gas stove, and put the bayberry on the fire to cook for about 9 minutes to make the bayberry soup.

When boiling bayberry, we peel litchi and cut lemon into small pieces for later use.

6. After the bayberry is cooked, put the litchi into the milk pot and cook it with bayberry for another 3 minutes. Turn off the heating.

7. After turning off the fire, the bayberry juice will be cooked. Put the sliced lemon into a milk pan, stir well with a spoon, and let it cool before drinking.

8. Myrica rubra soup cooked in hot weather tastes better after being chilled.