Practice 1 1, choose fresh bayberry, black and purple is the best. 2. Add a proper amount of water to the pot and bring to a boil. Add bayberry and cook. 3, boil again, according to everyone's taste, add the right amount of sugar-of course, if there is soft candy, it is better, if not, white sugar can make do. 4, while cooking, wait for the sugar to melt, boil, turn off the fire. 5. After natural cooling, put it in the refrigerator for cooling. 6. Take it out when you want to drink it. Method 2: Raw material formula: 8 kg of sugar, 50 kg of citric acid, 50 g of osmanthus fragrans, 30 g of saccharin 1.5 kg, sauce color, 250 g of concentrated sour plum soup, 120 kg and 384 kg of sour plum soup. Production method 1. Boil sour plum juice according to the ingredients. First, clean the ebony, boil it in a copper pot (or aluminum pot), and filter (the remaining ebony can be soaked in boiling water and filtered) to make concentrated ebony juice. 2. Boil the sugar sauce. Firstly, sugar is dissolved to make syrup with required concentration, then the syrup is filtered to remove impurities, boiled, added with other auxiliary materials, stirred evenly, and used after cooling. 3. Mix raw materials. Pour the cooled sugar paste into the concentrated sour plum juice to make sour plum sugar paste. 4. Add ice water, or add edible ice and sand to filter water to make sour plum soup. Materials can be bought in the supermarket.