How to make Thanh Mai syrup (a fruit of the mulberry family) and 2 ways to use this syrup

Thanh Mai is also called Myrica sp. This plant grows naturally in many localities in Vietnam. It is also distributed in India, Nepal, South China, Laos, Japan.

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This tree is characterized by a height of 0.4-0.5 m. Branches usually have fluffy, green leaves all year round. Fruit diameter 5 mm - 1 cm when ripe purple-red, succulent. The fruit usually ripens from April to June every year. The Thanh Mai fruit is round, crimson.

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In medicine, Thanh Mai fruit is used as a cure for many diseases. To use the Thanh Mai fruit, users can soak the fruit in salt water diluted about 20-30 minutes to get out of the dirt and worms. Then, you can eat directly or soak the sugar to make syrup.

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It has a sweet, sour taste, has the effect heat-relieving, good for the lungs, the blood, brain, and eyes, increase the immunity of the body, prevents diabetes, anti-aging.

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Today I would like to introduce the simplest way of making Thanh Mai Syrup.

Ingredient: Thanh Mai and sugar.
Making:

• Thanh Mai fruit soak the fruit in salt water diluted about 20-30 minutes to get out of the dirt and worms
• To dry the Thanh Mau, add sugar and mix well overnight
• Boil the mixture and let cool
• Put the syrup in a bottle and put it in fridge to use for about 3 months

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Thanh Mai syrup is very useful. You can mix water directly or add other beverage ingredients such as milk tea, Cocktail or in making the cake for sour taste and beautiful red color!
The video below I do Siro and use Siro in two ways: the drinking water directly with ice and Thanh Mai milk tea is black sugar!

Please watch the video below:

Very simple!