Papaya honey sugar water: Wash the papaya with water. Peel the papaya skin, remove the pulp, and slice it. Put the papaya into the pot and add appropriate amount of water. . After boiling, switch to medium heat and simmer for 30 minutes. Add honey to taste. Stir the sugar water and drink. Pearl green tea: 1. Put the cooked colorful pearl powder balls into a fancy wide-mouth cup. 2. Put ice cubes, green tea, and sugar water into a stainless steel cocktail jug in sequence, shake well and pour into a cup with tapioca balls. 3. Decorate the mouth of the cup with apple wedges and small kumquats, and insert a pearl straw. Mung bean syrup: 1. First put the mung beans into water and boil for about 10 minutes. 2. Pick it up and put it into a bag. After it cools naturally, place it in the freezer of the refrigerator. Let it freeze completely, about 4 hours. 3. Take out the frozen mung beans and put them into the pot, add an appropriate amount of water, bring to a boil over high heat, then switch to a simmer. This takes about 20 minutes. If you want a thicker result, you can cook it longer. I usually finish it in 15-20 minutes. 4. When it is almost cooked, just add rock sugar. If you like brown sugar, add brown sugar. I like rock candy. The big chunky kind. 5. Place in the refrigerator after cooling. A pot of delicious health-preserving soup for cooling off and beautifying is ready. I usually add some fresh lotus seeds to make it taste better. Red bean syrup: Make the same as mung bean syrup, just replace it with red beans.