Style: October 30, 2020
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Easy recipes<br />
Technically more liqueurs than wine, these quick and<br />
easy-to-make recipes produce delicious results that work well drizzled<br />
over fresh fruit and ice cream for a tasty dessert.<br />
MAKES<br />
ABOUT 8<br />
SMALL<br />
GLASSES<br />
Orange<br />
Mint Wine<br />
INGREDIENTS<br />
4 cups dry white wine<br />
¼ cup sugar<br />
zest of 2 oranges<br />
½ cup Eau de Cologne mint<br />
(or regular spearmint)<br />
½ cup brandy<br />
METHOD<br />
1. Combine the wine and<br />
the sugar in a nonaluminium<br />
pot and bring<br />
to the boil. Remove from<br />
heat immediately.<br />
2. Stir to dissolve the sugar<br />
and cool until tepid.<br />
3. Put the orange zest and<br />
the mint into a large glass<br />
jar with a tight-fitting lid.<br />
Pour the brandy and the<br />
wine mixture over them.<br />
4. Steep in a cool dark<br />
place for two days.<br />
5. Filter before serving. If<br />
desired, add a fresh piece<br />
of zest and a sprig of<br />
mint to the bottle. This<br />
wine will keep for three<br />
months in the fridge.<br />
INGREDIENTS<br />
600g parsley<br />
10g ginger root, chopped<br />
3 lemons, thinly peeled<br />
3 oranges, thinly peeled<br />
5 litres water<br />
1.5kg sugar<br />
½ packet white wine yeast<br />
Lemon Balm in Vodka<br />
INGREDIENTS<br />
½ cup fresh lemon balm<br />
peel of a lemon, sliced and scraped<br />
pinch of coriander and cinnamon<br />
powder<br />
3 peppermint leaves<br />
1 cup vodka<br />
¼ cup white sugar<br />
¼ cup boiling water<br />
Parsley Wine<br />
METHOD<br />
1. Make sugar syrup by dissolving<br />
the white sugar in the boiling<br />
water. Allow to cool.<br />
2. Place all ingredients in a bottle<br />
and steep for three weeks,<br />
shaking occasionally during<br />
this time.<br />
3. Strain and pour into a bottle.<br />
Keep in a dark place for about<br />
two months.<br />
METHOD<br />
1. Put the parsley, ginger, and<br />
the lemon and orange peel<br />
in a pan with the water, and<br />
bring to the boil. Simmer for<br />
20 minutes.<br />
2. Strain onto the sugar and stir<br />
well to dissolve.<br />
3. When lukewarm, add yeast<br />
and the squeezed juice from<br />
the citrus. Stir, cover and<br />
leave for 24 hours.<br />
4. Strain off the spent material<br />
and put the filtered liquid into<br />
the demijohn to ferment.<br />
5. Decant into a new container<br />
once the initial fermentation<br />
process has ceased.<br />
6. Bottle and leave for six<br />
months before drinking.<br />
Improves with keeping.
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