Materials:
1) fruit. Any fruit or vegetable will do, and the fruit with high enzyme content is the best. For example: yellow pear, dragon fruit, white radish. Can also be matched with each other. As long as there is no grandma. Organic fruits and vegetables are better.
2) lemon. About 20 cents of fruit, I am probably.
3) sugar. Sliced sugar, rock sugar, yellow sugar, brown sugar and honey are all acceptable. The weight should not be less than 60 cents of the net weight of fruits and lemons, and it is best to use the ratio of 1: 1. I have organic sucrose. The amount of sugar can reduce the possibility of harmful bacteria growth.
4) Cutting board, bottle, lid and knife. All instruments must be water-free, oil-free and sterile. I have scalded it with hot water or disinfected it with edible alcohol.
Wash and dry the fruit (make sure there is no moisture) and peel it all. Some fruits, such as yellow pears, have high enzyme content in the skin and stems, so it is best not to peel them, but because my family likes to eat enzyme residue, I peel them all. Lemons must be peeled and seeded to avoid bitterness.
A layer of fruit, a layer of lemon and a layer of sugar. In order.
Sprinkle sugar evenly. The top layer must be sugar. More sugar can prevent the top layer from getting moldy. White mold is harmless, and black mold is completely abolished! It is best not to exceed 80 cents of the bottle, because if it is too active in the manufacturing process, good bacteria may flow out.
Seal and write the date. You can drink it in two weeks.