5 kg of hawthorn, 5 kg of water 10 kg, and 5 kg of rock sugar.

Step 2.

(1) Prepare hawthorn, crystal sugar, barrels and wash hawthorn. Remove the pedicels on both sides with a knife (without removing the core). If you want to be lazy, you can directly cool the hawthorn with boiling water before washing it, which can directly kill the raw water in the cradle. Or you can directly boil the water and then put the washed hawthorn into the boiling water to continue cooking 1 min.

(2) Wash the processed hawthorn with cold boiled water to ensure that there is no raw water, put it into a large food-grade glassware or plastic bottle, and put 5 kg of crystal sugar according to the ratio of hawthorn to sugar 1: 1.

(3) Boil 10 kg of water, cool it to about 35 to 50 degrees, pour it into a bottle, seal it, deflate it halfway, shake it evenly, and drink it after 30 days of fermentation.