Bayberry wine jelly

Overview

The bayberry wine I made last year has turned into sweet wine. I made a wine jelly as a dessert for afternoon tea. It is very eye-catching. You can’t drink it after eating it, otherwise you will be stopped by the millet.

Tags

• dessert
• old man
• afternoon tea
• summer recipes
• jelly
• prenatal care
• gelatin
• purified water
• sakura pearl
• white rum
• bayberry wine
• fine sugar

Ingredients

Steps

1. 1 Prepare bayberry wine,

   

2. 2 Prepare white rum;

   

3. 3 Soak the gelatine in cold water until soft;

   

4. 4 Add sugar to bayberry wine and heat over high heat;

   

5. 5 Heat until the sugar is melted but not boiling, add the soaked gelatine, stir until melted, remove from the heat, and put in cold water to cool down;

   

6. 6 Pour the cooled bayberry wine into a container, put in a few cherry beads, and put it in the refrigerator until it solidifies; the cup should be tilted at a certain angle when placed;

   

7. 7 Add rum to sugar and heat over high heat;

   

8. 8 When the sugar is melted but the wine is not boiling, add the soaked gelatine, stir until completely dissolved, and let cool for later use;

   

9. 9 The refrigerated bayberry wine has been taken out from the refrigerator and has taken shape;

   

10. 10 Pour in the cooled rum;

    

11. 11 Place in the refrigerator to refrigerate until completely solidified, then serve after solidification;