Mulberry 1000g, crystal sugar 300g, water, stainless steel pot, stainless steel spoon, clean gauze, small pot with adjustable fire.

1, decocting:

Clean mulberries, remove bad mulberries, then put mulberries into a small pot, add clear water as high as mulberries, boil with strong fire, simmer for 30 minutes, filter mulberry juice with gauze, put mulberries into the pot, repeat the above process for three times, and cook for the last time.

2. Concentration:

Mix all the fruit juices, put them in a stainless steel pot, heat and cook until cooked, and remove some foam with a stainless steel spoon at a time. When the juice is concentrated to half and slightly sticky, add rock sugar, keep stirring until the rock sugar melts, and continue to cook on low heat. Boiled froth can be fished out with a spoon. ?

3, take the mulberry crystal sugar water:

Mix all the fruit juices, put them in a stainless steel pot, heat and cook until cooked, and remove some foam with a stainless steel spoon at a time. When the juice is concentrated to half and slightly sticky, add rock sugar, keep stirring until the rock sugar melts, and continue to cook on low heat. Boiled froth can be fished out with a spoon. ?