Ginger

150g

Orange

100g

Lemon

50g

Supplementary Ingredients

Icing Sugar

250g

Steps

1.Wash the ginger and peel it.

2. Scrub the orange and lemon with salt.

3. Dry the oranges and lemons.

4. Peel the lemon and cut small slices.

5. Peel the oranges and cut small slices.

6. Slice ginger.

7. Prepare all ingredients.

8. Icing sugar weighed portions, cracked, as small as possible.

9. Put a layer of icing sugar at the bottom, put some ginger slices, lemon slices, orange slices, and then icing sugar, put some ginger slices, lemon slices, orange slices, and then icing sugar ......

10. So on and so forth until you finish it one layer at a time, and the top layer must be the icing sugar.

11. Cover the lid, write a good label, even if finished.

12. Every day, open the lid and stir it with clean, dry chopsticks to melt the unmelted sugar as quickly as possible. (Must be clean and dry chopsticks, otherwise it will be easy to get moldy.) At 7 days, all the sugar has melted, but no bubbles have formed yet.

13. This one is about 20 days old, with some tiny bubbles.

14.22 days, more big bubbles, winter is cold, so the fermentation is slow. (Orange enzyme made when it was hot produced bubbles like this in about 12 days.)

15. The fruit floats up and produces big bubbles, so it's done.

16. You can filter it out, refrigerate it, and drink it, or you can leave it unfiltered.