Homemade honey lemonade

1

The lemonade is wet。

2

The surface is covered with salt。

3

Light friction for a moment。

4

The water was washed clean, the lemons cut to both ends and the seeds cut to thin。

5

They are placed in a clean bottle or in a sealed bottle with a lemonade and a honey layer。

6

My bottle has a mouth, it's sealed with a membrane。

7

Put it in the fridge and freeze it for 24 hours。

1. The use of salt to rub lemon surfaces has the effect of decoupling bacterium. Squeeze both sides while cutting the lemon, so that the lemon slice is more complete and the lemonade is not spilled. 2. Do not use hot water when pressing lemon honey, as honey contains enzymes that release excessive amounts of hydromethane acid in hot water and destroy nutrients in honey. 3. The production process must ensure that both lemons and cans are waterless and oilless, or otherwise affect quality and are prone to deterioration。