1. Prepare bayberry wine,
2. Prepare white rum;
3. Gelatin is soaked in cold water to soften;
4. Put the red bayberry wine into sugar and heat it over high heat;
5. 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;
6. Pour the cooled bayberry wine into a container, put a few cherry beads, and refrigerate it until solidified; the cup is placed at a certain angle;
7. Add granulated sugar to the rum and heat it over high heat;
8. 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;
9. After taking out the refrigerated bayberry wine from the refrigerator, it has formed;
10. Pour in the cooled rum;
11. 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 high heat, but do not boil, just boil the sugar.
