Spring waters rise

Prepare the ingredients.

Take a packet of Xiao Kai Mango Jasmine Cold Brew Tea, tear open the aluminum bag, put it in a cup, pour in cold water, shake for 15 seconds, and wait for 5 minutes.

Boil white liangfen with boiling water and fine granulated sugar until completely dissolved.

Pour into the mango jasmine cold brew tea and mix well.

Place plastic wrap in a small bowl, put the fruit at the bottom; this amount can make 6 tea sweets.

Pour in the mango jasmine cold brewed tea jelly liquid, just enough to cover the fruit.

Tie up the bag, hang it to refrigerate and solidify. If you want it to look nice, there should be some distance between each one to make the shape plump.

Unmolded decoration, icy cool and sweet, chewy and bouncy, so delicious~