材料：
新鲜杨梅500克，鲜榨柠檬汁1/2个量，山楂干1大把，
五味子1小撮，冰糖适量，清水适量
做法：
1、杨梅洗净，用淡盐水浸泡10到15分钟，再次冲洗干净；
2、用小刀在杨梅上划几刀，充分露出果肉；
3、柠檬榨汁；
4、杨梅中加入冰糖和柠檬汁，拌匀，腌制1小时左右；
5、所有材料入锅，加入适量清水和山楂干、五味子、冰糖，大火煮沸；
6、边煮边打去浮沫，并不断挤压杨梅，把它压碎，挤出所有汁水；
7、大约煮15到20分钟即可，中间尝尝味道，调整冰糖的用量；
8、煮好放凉至室温，过滤出果渣不要，入冰箱冷藏保存。
Material:
Yang mei 500 grams of fresh, freshly squeezed lemon juice, 1/2 quantity is 1 large hawthorn dry,
Schisandra fruit, 1 small piece of rock sugar is right amount, water amount
Practice:
1, Yang mei wash,http://www.wangpaiche.com/, with light saline soak for 10 to 15 minutes, rinse again;
2, on waxberry strokes with the knife knife, fully exposed pulp;
3, lemon juice;
4, Yang mei, add rock sugar and lemon juice. Mix well, for 1 hour or so;
5, all the ingredients into the pot, add some water and dried hawthorn, fructus schisandrae, rock sugar, fire boil;
6, cooked while playing to floating foam, and continuously extruding arbutus, crush it, out of all the juice;
7, cook for about 15 to 20 minutes,http://www.wangpaiche.com/post/275.html, middle taste, adjust the amount of crystal sugar;
8 and let cool to room temperature and filter the pomace don't, into the refrigerator save.