So, I was enticed into making fruit enzymes at home eventhough I don’t believe the bullshits they claimed fruit enzymes can do for the human body. It is sort of evil to soak fruits in sugar till they fermented and then, get high on the alcohol the rotten fruits produced.
But of course, fruit enzymes happen before the stage of homebrew alcohol. Normally, the suggested period to store the fruits are three weeks. But what’s stopping me from experimenting, right?
I have made orange enzyme and dragon fruit enzyme. The dragon fruit is the easiest to make because I just need to cut the fruit into the jar and add the rock sugar.
The colour of the enzyme is lovely. The pinkish, fuchsia tones are beautiful. However the taste is rather bleh. It tastes like mixing water with yeast. My sons are all screaming, “MOM!!!! How can you drink that rotten fruit water!!!!”
Don’t care lah…For blogging sake, I will do everything, just once.