As usual I am back after a long hiatus ;) ;) If you are a regular reader you would know by now that if I intend to take a short break, it usually drags on for weeks :D
Since Christmas is around the corner, here is a Rambutan wine recipe for you to try. Rambutan is one of my favourite fruits and there are a couple of trees in my father’s backyard. When Rambutan is in season, Appa freezes it and keeps it along with passion fruit pulp for me to take it to Kuwait J This is a sweet wine and if you prefer less sweeter wine you may only need to add 750 gms of sugar. Do try this if you get hold of Rambutans and let me know....
(Recipe adapted from Vanitha)
Ripe Rambutan - 100 nos
Sugar - 750 gm to 1 kg
Water – 3 litre
Yeast – ½ tsp
Cloves / Grambu – 8 nos
Cinnamon stick / Karuva patta – 1 x 2” piece
Egg white – 1
- Using a small paring knife, peel away the outer shell of rambutans and put the flesh with seeds in a big clean sterilized bharani / bottle.
- Boil sugar & water and add boiled water to the Rambutan and mix well.
- When the mixture becomes lukewarm add yeast, cloves and cinnamon stick and mix well.
- Beat an egg white well and add to the above cooled rambutan mix, stir well to combine everything.
- Tie the bottle with a clean cloth or close with lid little loose.
- Stir this mixture every day for 20 days.
- After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
- Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use.
Check out Tips for Making Homemade Kerala Wines