Ingredients: Myrica rubra10g, liquor10g, rock sugar10g.
Accessories: 1 jar, proper amount of water.
1, Myrica rubra leaves and pedicels, washed with clear water.
2, rock sugar mashed for use.
3. Put the rock sugar and bayberry in the jar, and then pour in the white wine.
4. Cover tightly and put it in a cool and dry place. Shake the bottle after 3 days to help the crystal sugar dissolve. If the weather is hot, you can transfer the bottle to the refrigerator for storage.
After two weeks, the liquor turns deep red, and the crystal sugar melts, so you can pour it into a cup to taste.