Iced bayberry soup – sweet and sour, cool and perfect for summer
Overview
The bayberry given by a friend was big and quite sweet, but because I had eaten a lot of the ones I bought myself and those given by others, my taste buds were already a little tired, so I tried a different way to eat them. I had known about this way of eating, but I had never tried it. This time I tried it, and it was really good, so I recommend it to everyone. This drink is not only simple to make, sweet and sour, and very thirst-quenching when chilled, but the color is also very bright. It can be said that it has great appearance and taste. I think it is many times better than those drinks with additives. Everyone knows that bayberries are prone to bugs, especially when picked on rainy days, so we must soak them in salt water and try to clean them before cooking. After the bayberry is boiled and soaked, the color will become lighter, and the color of the soup will become richer and richer. You can adjust the amount of sugar according to your own taste.
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Ingredients
Steps
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Roughly wash the bayberries first and soak them in light salt water for about 1 hour.
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Wash them again, including some debris on the bayberries.
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After the water in the pot boils, add an appropriate amount of rock sugar.
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After the rock sugar is boiled, add the washed bayberry.
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After the water boils, cook for about 2 minutes. The bayberries will become sour after cooking. Skim off the scum on them. Let them cool, then seal them and refrigerate them in the refrigerator for half a day or one night before eating. Regarding storage, I haven’t tried how long they should be stored. It’s best to eat them as soon as possible within 2-3 days.
