Cranberry, barberry, mountain ash fizz

Mash
1. 2 kg of cranberries (or barberry, or mountain ash) with a spoon, pour 6 glasses of water, let boil 3 times, pour into a pot (or other dishes). Add 30 cups of boiling water, mix. Cover with gauze and set for a day in the sun. Then strain, add 800 g of sugar, stir, cover, put in the sun. When the fizz begins to wander, strain, pour into bottles, putting 2-3 punchlines in each. Seal tightly, store in a cold place in a lying position.