Wash apricots with running water. Control moisture for later use. All apricots are taken out of the apricot pit. Put apricots in a sealed jar and add rock sugar.

Then pour in white wine. Cover the bottle mouth and mark it. You can taste apricot wine in three months.

Apricot soaked in wine has the functions of diminishing inflammation and stopping dysentery, preventing and treating bacillary dysentery and enteritis, and relieving symptoms of dry throat and polydipsia. Apricot contains vitamin C, catechol, flavonoids and amygdalin, which helps to inhibit the formation of cancer cells and has the function of preventing cancer. Apricot wine has many effects and functions, which is of great benefit to human health. The biggest function of apricot wine is to stimulate appetite, so it can be eaten before meals. Apricot meat contains citric acid, malic acid and so on. Through the decomposition and fermentation of wine, the effect of promoting fluid production and quenching thirst is better. Because apricot wine contains amygdalin, it can not only relieve fatigue, but also relieve fever and cough. In hot summer, apricot wine also has the effect of dispelling summer heat. Almonds contain amygdalin, which is toxic after being taken in large quantities and cannot be eaten in excess. Because the sugar in apricots is too high, diabetics should not eat more.