Soak hawthorn in salt water a little, and then wash it.

Remove the handle, dig out the pedicle and dry it thoroughly. No need to dig the pedicle. What is the difference? See paragraph 4 of the recipe introduction.

Put the processed hawthorn and rock sugar into a clean, water-free and oil-free glass sealed jar and pour in the wine. Don't use plastic. If it's really not sealed, just cover the bottle cap.

Keep it in a dark and dry place. If there is turbidity or pulp loss, it is suggested that the hawthorn be fished out after 1 month, filtered and then stored.

After all the colors of hawthorn are dissolved in the wine, you can start drinking. But it will taste better if it is put for about 3 months to half a year.

Wine above 35 degrees can be stored at room temperature for one or two years. If the alcohol content is low, it is recommended to put it in the refrigerator after the wine turns red.