The first step is to wash and core the hawthorns and cut them into pieces. Glass bottles should be sterilized at high temperature for later use.

In the second step, first add water to the juicer to the highest water level, and then add an appropriate amount of hawthorn. The appropriate amount should be based on the conditions of your own juicer. Do not add too much to avoid stirring. . After the first stirring is finished, do not pour it out. Then add the hawthorn and continue stirring. I added it three times in a row to completely squeeze out the juice of one pound of hawthorn. The juice squeezed out at this time is quite thick. I have to say here that I used a soy milk machine to squeeze the juice, so it looks very thick. Actually it’s not, keep reading.

The third step is to pour the squeezed juice into the cooking pot. At this time, the juice squeezed out from one pound of hawthorn is indeed very thick. If it is too thick, it will not taste good. Be sure to add water. The amount depends on the viscosity of the juice. Just shake it up with a spoon and pour it down like we have cooked porridge. Let me emphasize, it should be just like the thickness of our thickening. It is as thick as the hawthorn juice sold in supermarkets. The juice that has not yet been boiled will look thicker than after boiling, so don't add too much water the first time. Add rock sugar after boiling, because the rock sugar will dilute a little when it melts. The boiled hawthorn juice is not as thick as the freshly squeezed raw juice, and it is very smooth, so there is no need to worry about the roughness problem.

The fourth step, after the hawthorn juice is boiled and passed through the pot, add about a small spoonful of salt. Do not add too much salt. The purpose of adding salt is to make the hawthorn juice taste softer and sweeter. This is a secret recipe! Ha ha! Be sure to keep this in mind. You can add rock sugar according to your personal taste. If you like sweetness, add more rock sugar, if you like sourness, add less. Add more and more gradually according to taste, don't add too much at one time. Wait until the rock sugar melts and you can put it in bottles! The total cooking time is only five or six minutes after the pot is turned on. Because the consistency does not need to be boiled for a long time, the consistency depends on the ratio of your hawthorn and water.

My approximate ratio is this: 500 grams of hawthorn, 1300 ml of water to squeeze the juice. The juice will be very thick after the juice is squeezed. I added about 300 ml of water when cooking. Finally, I slowly poured two large bottles, both 750ml large bottles. And the hawthorn made this time is quite delicious, with just the right amount of sourness, sweetness, and consistency. The small yellowish particles that can be seen in the hawthorn juice are because I did not filter it. These are the crude fibers in the hawthorn juice. It does not affect the taste at all and cannot be drunk, but it does not look good. You can't feel any grains in your mouth when you drink it.

Finally, I would like to emphasize that because you make it at home, you must sterilize the bottles at high temperature when filling them, and when filling them, you must put them into the bottles immediately after cooking, and then seal them. It is recommended that if you feel that your bottle cap is not tight enough when capping, you can use plastic wrap to seal the bottle mouth first, and then cover the cap. This will prevent air from entering, achieve a sealing effect, and can be stored for a long time. If the seal is airtight, it will generally last for more than three months without any problem. If the sealing effect is not good, it is recommended to consume it as soon as possible. I actually forgot to drink one of the bottles I made last year, but it will still be good in May next year. So sterilizing sealed bottles is critical.