1. Prepare bayberry wine and white rum;
2. Gelatine is soaked in cold water;
3. Put the red bayberry wine into sugar and heat it over high heat;
4. Heat until the sugar is melted but not boiling, add the soaked gelatin, stir until it melts, remove from the heat, and put it in cold water to cool;
5. Pour the cooled bayberry wine into a container, put a few cherry beads, and chill in the refrigerator until it solidifies;
6. Add granulated sugar to the rum and heat it over high heat;
7. When the sugar melts but the wine is not boiling, add the soaked gelatin, stir until it melts completely, and let it cool for later use;
8. After taking out the refrigerated bayberry wine from the refrigerator, it has formed;
9. Pour in the cooled rum;
10. Put it in the refrigerator until it is completely solidified, and it can be eaten after solidification;
Tips:There is no difficulty. When heating, it must be heated on a high fire, not to boil.
