Bayberry syrup & rice wine bayberry

Overview

Bayberry can produce fluid and quench thirst, strengthen the spleen and whet the appetite, and has the reputation of being the agate among fruits. Every time our family buys bayberries, they will make sugar water. The cooked bayberry syrup is sweet and sour, and the bright red color is also very attractive. This time, in addition to bayberry syrup, I also made rice wine bayberry. I originally went for the beautiful color, but I didn't expect the taste to be amazing. The unique sweetness of rice wine is paired with the sourness of bayberry, and it tastes even better than bayberry syrup~~

Tags

• drinks
• bayberry
• clear water
• rock sugar
• salt
• wine

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 Wash the bayberries in advance and soak them in light salt water for about 30 minutes;

   

3. 3 Put the soaked bayberry into a pot, add water, rock sugar and bring to a boil over high heat;

   

4. 4 Fish out part of the bayberry, dry it, and put it in a container for later use;

   

5. 5 Continue to cook the remaining bayberry until the soup turns dark red and the rock sugar is completely melted, then pour it into a container, cool it completely, seal it and store it in the refrigerator;

   

6. 6 After the bayberries fished out in step 4 have cooled down, add rice wine and try to add as much rice wine soup as possible. The amount of rice wine should cover the bayberry, then seal it and put it in the refrigerator for 24 hours. The color of the rice wine will turn red and it is ready to eat~