1. Choose seasonal fruits: lemon, pitaya, apple, kiwi fruit and orange. After oranges and lemons are soaked in light salt water, they should be washed by rubbing. All fruits should be thoroughly cleaned and the water should be controlled in a dry state. All chopping boards, knives and containers containing enzymes for cutting fruits should be washed, scalded with boiling water and dried.

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2. Cut these raw materials into pieces and put them in a glass bowl.

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3. After the fruit is cut into pieces, add honey or rock sugar. Honey contains more micronutrients, which are easier to be decomposed and eaten by beneficial bacteria and accelerate enzyme fermentation.

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4. Fermentation formula: the ratio of sugar: fruit raw material: purified water is 1:3: 10, and then put into a jar.

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5. Dosage: not more than 80% of the bottle capacity, to avoid the possibility of good bacteria flowing out during the production process, and seal the date.

It can be drunk after 3-6 months.

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