Friday, 22 November 2013

Homemade Mint Wine Recipe

Kerala Mint Wine Recipe

Christmas is around the corner and many of you may have already started your Christmaspreparations..... I know some of you have already made wines and soaked fruits for your cake as I have been getting several emails with doubts regarding the same.... I am trying my best to reply to all of you.... But I have a small request.... please read the recipe thoroughly as most of your queries are already answered in my recipe. For e.g. I have clearly mentioned in every recipe how many days you have to stir the wine and how many days to keep the wine.... so please don’t send me questions that are already answered.... Also do check the post “Tips for making Homemade Wines as this will help tremendously.... Thanks for understanding :)....If in case you are looking for a nice Christmas Cake recipe here is the link....

I made this Mint wine last April. It’s a really sweet dessert wine with a subtle mint taste....  Even though you can consume it after 30 days, the wine looks little cloudy. I got this very clear wine after keeping it for almost 6 months. So I suggest you allow this wine to age for approximately 6 months after which you will get a mild mint flavored clear wine.

How to make Homemade Mint Wine

Mint Wine Recipe
Mint -2 bunches or 4 cups chopped
Sugar – 1 ¼ kg
Water 3 ½ liter
Lemon juice – ½ cup
Lemon zest of 2 lemons
Yeast – ½ tsp
  • Thoroughly wash mint leaves and chop and place it in a big vessel.
  • Bring half of water to a boil and pour boiling water over mint.
  • Mix and cover the vessel with a lid and stand for around one hour.
  • Strain the mint liquor into a sterilized fermentation bottle / bharani.
  • Boil the remaining water and cover the strained mint leaves with boiling water and wait for another one hour, strain into the bottle and discard the leaves.
  • Add all of the other ingredients to the bottle like sugar, lemon juice, lemon zest and yeast.
  • Stir the mixture well until all of the sugar has completely dissolved.
  • Cover the bottle and stir the mixture every day for 30 days.
  • After 30 days, strain the mixture through a cheese/ muslin cloth into clean and dry bottles and use.
  • After 30 days you can consume the wine, but it will be little cloudy and not very clear. If you allow the mint wine to stand for 6 months you will get a very clear wine like in the picture.

  • How to make wine with mint leaves

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    1. sip perfect concoction...perfectly timed for the holidays :-)

    2. every day we have to stir it but at that time will i open the cover or not.

      1. Of course you have to open the lid of the bottle to stir !!

    3. I made this also! It is maturing nicely. Thanks ever so much!

    4. Without opening,can just bharani shaken for a minute

      1. No You have to open it and stir.

    5. Do you need to cork the bottles after fermentation process (like the store bought ones) or can you just store them in old clean bottles? One of your recipes mentions that if you close it tightly, it will fizz up. Thanks!

      1. Don't use the cork bottles. Store in clean bottles with normal cap and do not close the cap tightly.


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