The red pomegranate
By VicentaLakin
There'll always be lots and lots of pomegranates after Mid-Autumn. I wouldn't have bought them alone if I hadn't. It took eight large pomegranates and a pineapple to make a small bottle
Recipe Recommendations
- pomegranate seven or eight
- white granulated sugar appropriate amount
- fragrant pear a
- dry red Three tablespoons
- lemon juice a tablespoon
Steps for The red pomegranate
1
All the pomegranates are stripped, water is washed, water is dried up
2
I'm not sure what I'm talking about
3
It's about as much as all of it
4
It's just a little fire. It's too hot
5
When the water burns, it creates foam
6
Take out the foam with a spoon
7
Pear cut to shreds
8
It's just that I don't know what to do
9
Add lemonade, get out of the fire, mix the meat with the juice with a cuisine, and keep foaming until it's over
10
With red wine, dry red tastes a little heavy, tastes better, boils to thick, and can be eaten in cold air for more than seven daysThe red pomegranate Make Tips
Regarding the one sealed and stored for seven days, it is to make the flavor more stable and the overall mouthfeel better,