Ingredients: sorghum wine, fresh hawthorn, broken rock sugar and lemon. It is suggested that the degree of liquor should be above 50 degrees. Too low a degree will easily spoil the wine. The amount of rock sugar is 1/3 of that of hawthorn. Too much will make the taste too sweet, so add it as appropriate. Lemons are for flavor. You can keep it if you don't like it.

Practice, clean the hawthorn with light salt water and wash off the stains on the surface. Then remove the stones and pedicels. Then put it in a cool and ventilated place to dry the water, or directly blow dry it with a fan. Next, prepare a clean glass container, scald it with boiling water, rinse it with highly alcoholic liquor, and blow dry it with a hair dryer to ensure that the bottle is free of water and oil.

Then put the dried hawthorn into the bottle, add the broken rock sugar, cut the lemon, squeeze the lemon juice, pour the white wine, and leave a gap in the bottle mouth. Finally, seal it and store it in a cool place. Basically, it began to change color after a month. First, it turns yellow. The longer the time, the darker the color and the better the taste.

Generally, it can be drunk after 3 months. Sour and sweet, the wine tastes just right, and the color will be beautiful. However, if it is stored for more than half a year, it is recommended to filter out the hawthorn in the wine because it has no effect. If it takes too long, it will melt, producing a lot of slag and precipitation, which will lead to turbidity of wine.

Hawthorn is rich in nutrition, containing a lot of vitamin C, carotene, dietary fiber, crude fat, as well as a variety of organic acids and trace elements, which has the functions of appetizing, promoting digestion and helping digestion. Soaking wine with hawthorn has the same effect. You can add more hawthorn, which will reduce the alcohol content and make the hawthorn taste full and better.