Plum Wine Recipe

Hello everyone, How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.... Since Christmas is around the corner, I thought of posting a new wine recipe that I tried recently.... Hope you guys include some of my recipes in our Christmas and New Year Menu…Do let me know if you guys try anything from my blog…..Wishing you all a happy & healthy holiday season with your loved ones!

 

Plum Wine 

Ingredients:

Plum – 1kg

Sugar- 1.25 kg (you can add only 1kg if you like dry wine)

Lime juice of 1 lime

Yeast- ½ tsp

Water- 4 liters 

Method:

• Wash plums well, Wipe water from each plum very well and chop roughly and keep aside
• Boil the water and sugar keep aside to cool down slightly.
• In a big bharani / bottle add chopped plums and hot sugar water and lime juice, stir well.
• When the mixture becomes lukewarm, sprinkle yeast on top and mix well after 5 minutes. 
• When the mixture cools down completely, tie the bottle with a clean cloth or close with lid little loose. 
• Stir this mixture every day for 5 minutes.
• 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 KeralaWines

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Carrot Wine / Carrot Whisky

Enjoy this Christmas Season with Carrot Wine!!!

Wine makes every meal an occasion, every table more elegant, every day more civilized. ~ Andre Simon, "Commonsense of Wine"

Carrot Wine

Ingredients:
Carrot -3kg
Orange -2 nos
Lime -2 nos
Sugar -2kg
Raisins -300 gms (chopped)
Whole wheat - 1/2 kg
Water -5 liter
Yeast - 1 tbsp

Method:

• Clean & chop the carrots and boil with 5 liters of water.
• Transfer this to a bharani or a big glass bottle and add lime & orange juice & peel. (Cut the orange & lime in half, and extract the juice, using a citrus fruit juicer. Remove the orange peel and scrape off any white pith from the inside. Chop up the peel and mix it with the carrot mixture).
  
  
• Then add sugar. When the mixture becomes cool, add raisins, whole wheat and yeast.
• Tie the bottle with a clean cloth and keep aside the mixture for 3 weeks.
• Stir this mixture everyday for 5 minutes.
• After 3 weeks strain the mixture to a clean bottle and keep this mixture again for 3 more weeks untouched.
• After that slowly strain the upper part to small bottles and use.
• The peach colour of this wine will change to a richer whisky colour with aging!

Note:

• All the utensils & bottle should be clean & dry. If there is water the wine will become sour.
• Don't fill the bottle to the brink. Always leave 1/4 bottle empty.

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Panikoorka Wine / Mexican Mint Wine / Indian Borage Wine

Panikoorka, is popularly used in South Indian states to treat coughs and colds in children. The herb is also used to treat a variety of health problems in both children and adults. This plant is known as Indian Borage, Mexican Mint or Cuban Oregano. In Kerala, regionally, Panikoorka is also known as Karpooravalli, Navara, Kanjikoorka etc. In Kerala, people say that you should grow the panikoorka plant in your house if you have children.

I was never successful in growing this plant here when my son was small. Two years back I bought a couple of plant stems from back home and luckily it started growing well. I tried adding these leaves in many dishes in place of oregano & mint and was pleasantly surprised with the results. We also enjoyed fresh lemonade with panikoorka leaves in it. Then the idea of making wine with panikoorka leaves struck me and when I tried it, it came out super tasty. Do try wine with these healthy leaves and let me know whether you liked it.

Panikoorka Wine / Mexican Mint Wine / Indian Borage Wine

Ingredients:

Panikoorka Leaves - 4 to 5 cups firmly packed

Sugar - 1 ¼ kg

Water - 3 ½ liter

Lemon juice - ½ cup

Lemon zest of 2 lemons

Yeast - ½ tsp

Method:

• Thoroughly wash panikoorka leaves and chop and place it in a big vessel.
• Bring half of water to a boil and pour boiling water over panikoorka leaves.
• Mix and cover the vessel with a lid and stand for around one hour.
• Strain the panikoorka liquor into a sterilized fermentation bottle / bharani.
• Boil the remaining water and pour boiling water to the strained panikoorka leaves and wait for another one hour, strain into the bottle and discard the leaves.
• Add all the other ingredients to the bottle like sugar, lemon juice, lemon zest and yeast.
• Stir the mixture well until all the sugar has completely dissolved.
• Cover the bottle and stir the mixture every day for 21 days.
• After 21 days, strain the mixture through a cheese/ muslin cloth into clean and dry bottles and use.
• After 21 days you can consume the wine, but it will be little cloudy and not very clear. If you allow the panikoorka wine to stand for couple of months you will get a very clear wine like in the picture.

Check out Tips for Making Homemade Kerala Wines.

My Panikoorka Plant 

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Tomato Wine Recipe

By now you all know how I love to experiment brewing wine with different fruits or vegetables… Trying out Tomato Wine recipe was in my mind for quite some time and so I made this a year ago… I was curious to know how the taste & colour would turn out… surprisingly the wine tasted nice. It is quite a strong wine… it has a slightly fruity taste and does not really taste like tomatoes… I really love the golden colour… do give it a try and let me know how you guys liked it 😊 

Tomato Wine

Ingredients:

Red ripe Tomatoes - 1 kg

Raisins - 175gm

Sugar - 750gm + 250 gm

Water - 3 litres

Yeast - ½ tsp

Lemon zest & lemon Juice from 1 big lemon (You can substitute it with orange zest and orange juice if you wish)

Method:

• Boil water and 750 gm sugar and cool it till lukewarm.
• Wash & pat dry the tomatoes. Finely chop or mash tomatoes with a potato masher.
• Add tomatoes & raisins to the warm sugar water.
• Mix well and add yeast, lemon juice & lemon zest. Be very careful not to add any white pith of lemon or orange with the zest.
• Mix all the ingredients well and keep it in an earthen jar (Bharani) or in a glass jar, cover it and leave for 21 days, stirring daily.
• On 22^nd day, strain the mixture through a cheese / muslin cloth.
• At this stage if the wine is not sweet enough for your liking, you can add rest of the 250 grams of sugar mix well and keep it again in a clean dry Bharani / glass bottle for another 21 days.
• Strain on the 22^nd day bottle and use.
• The taste will be more flavourful if you wait for it to age for two to three months after bottling.

Check out Tips for Making Homemade Kerala Wines

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Grape Wine with Yeast

May the miracle of Christmas fill your heart with warmth and love

Merry Christmas!! 

I had shared a Grape Wine recipe without yeast many years ago. This one is a traditional grape wine recipe with yeast and wheat. Addition of caramelized sugar gives this wine a nice colour and a subtle smoky flavour too, which my husband really enjoys. You do not have to caramelize the sugar very dark for wine as you do for cakes… just caramelize the sugar to light golden colour otherwise the wine will taste bitter! 

Grape Wine with Yeast

(Recipe Source ~ my sister-in-law)

Ingredients:

Black grapes with or without seeds - 2kg

Sugar 1 ¾ kg + ¼ kg for caramelizing (total 2kg)

Wheat  - ¼ kg (wash & sundry the wheat)

Yeast - 1 tbsp

White of one egg

Water - 4 ½ litres

Method:

• Boil water and cool it till lukewarm.
• Wash, drain and pat dry the grapes. Brust the grapes slightly with hand or with a potato masher or with back of a spoon.
• Dissolve yeast in a little lukewarm water.
• Beat the egg whites well.
• Mix well all the ingredients along with 1 ¾ kg sugar and keep it in an earthen jar (Bharani) or in a glass jar, cover it and leave for 21 days stirring daily.
• On 22^nd day, strain the mixture through a cheese / muslin cloth.
• Add ¼ kg sugar caramelised and keep it in jar for another 21 days.
• Strain on 22^nd day and use.

To Caramelize Sugar~ Heat ¼ kg sugar in a pan stirring continuously. When it becomes light golden brown add 1 cup hot water and boil. Cool and then mix it with the wine.

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Pomegranate Wine / Mathala Naranga Wine

 

Hello everyone, It’s been a long time since I have posted any new recipes... Hope you guys are fine and safe... How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.... Since Christmas is around the corner I thought of posting a couple of wine recipes I tried recently.... Hope you guys can make it just before Christmas or New Year celebrations....

Pomegranate Wine / Mathala Naranga Wine / മാതള നാരങ്ങാ വൈൻ 

Ingredients:

Pomegranate -1 kg / (6 - 8 numbers)

Sugar – 1 kg

Water – 3 ½ litres

Lemon juice and zest from one lemon

Orange juice and zest from one orange

Cloves -4 nos

Cinnamon – 1 x 2” piece

Yeast – ¾ tsp

Method:

• Cut pomegranates into half and remove all of the fruity seeds into a bowl. Be sure not to include any of the pomegranate's pith or skin, as this can cause the wine to taste bitter. Crush the pomegranate seeds slightly in the mixy or with a handheld blender or with a potato masher.
• With a citrus peeler or vegetable peeler thinly peel the orange zest and lemon zest without the white part. Extract the juice from the orange and lemon and keep aside.
• Boil sugar and water in a big vessel. When the mixture begins to boil switch off the flame. Add all the ingredients except yeast to the boiled water.  
• Mix thoroughly and allow the pomegranate mixture to stand for an hour or so, until it is lukewarm.
• When the mixture becomes lukewarm, add yeast and mix well.
• Transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 20 days stirring daily.
• 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

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Banana Wine / Pazham Wine

May this Christmas fill your hearts with warmth, peace and joy! Have a Holy and Blessed Christmas!

Hi everybody,

Hope all of you are ready for Christmas celebrations with family and friends. Here we are also set for Christmas.

Banana wine is one of the most requested recipes. When I made it first time, a long time ago and with a completely different recipe, we didn’t like it at all. After that I never tried it but after all your requests I thought of trying it again with a new recipe and this time the wine came out really nice. I used the small palayan kodan bananas which we get in Kerala for this recipe and that is the best one to make banana wine. But if you don’t know this kind of banana or this variety is not available in your place, you can use any kind of bananas.

Banana Wine / Pazham Wine

Ingredients:

Palayan kodan Pazham (small variety ripe banana) - 800 gm

Sugar - 600gms + 250 gm*

Water - 2 ½ litre

Strong black tea made with 7 table spoons of tea leaves and 500 ml water

Yeast – ¾ tsp

Lemon juice – 2 tbsp

Method:

·         Boil 2 ½ litres of water and keep it aside to lukewarm.

·         Make strong tea with 500 ml water and almost 7 table spoons of tea leaves. Strain the tea and keep it aside to cool.

·         Mash the bananas and 600 gm sugar in a food processor. Mix it with lukewarm water.

·         In to this add the strained strong black tea, lemon juice and yeast. Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.

·         After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.

·         Do a taste test and if you feel like sugar is less you can add the rest of the 250 gm sugar and mix well.

·         Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  

Note:

I only added 600gms of sugar in the beginning. But after fermentation I felt the sugar is very less and added another 250 gm of sugar after straining. So if you like sweet wine you can add the total 850 gm of sugar in the beginning itself.

Check out Tips for Making Homemade Kerala Wines

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Chewy Coconut Cookies

I think these cookies are adult favourites as children mostly prefer chocolate chip cookies or cream biscuits. Here we both like these cookies but our son doesn’t like it at all. If you like coconut flavour I am sure you will love these coconut loaded chewy and delicious cookies. I really love the combination of coconut and cardamom flavour. So I sometimes add cardamom powder and it tastes heavenly!

Chewy Coconut Cookies

(Recipe from here)

Ingredients:

All-purpose flour - 1 1/4 cups

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup

Brown sugar - 1/2 cup, packed

White sugar - 1/2 cup

Egg - 1

Vanilla essence - 1/2 tsp

Cardamom powder - 1/2 tsp (optional)

Flaked coconut - 1 1/3 cups

Method:

• Preheat oven to 175˚ C / 350˚ F.
• Combine the flour, baking soda, salt and cardamom powder (if using); set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth.
• Beat in the egg and vanilla until light and fluffy.
• Gradually blend in the flour mixture, then mix in the coconut.
• Drop dough by teaspoonful’s onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
• Cool on wire racks.

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Cherupayar Wine Recipe / Green Gram Wine Recipe / Mung Bean Wine Recipe/ / Mung Dal Wine

Are you surprised or intrigued to read today’s recipe name? Even I was amazed when I got a request from one of my readers, for germinated green gram wine. It was the first time I was hearing about green gram wine and never in my wildest thoughts had I ever imagined of making wine with green gram / cherupayar. But he assured me that someone in Kerala makes the wine from germinated green gram and whoever had the wine said it is one of the tastiest. He requested me to ferret out the recipe from some source. The idea circled in my head for several days and I searched all my recipe collection and over the internet too without any luck. This forced me to put on my thinking cap to develop my own recipe and experiment. So I made a small quantity of wine without germinating the green gram / cherupayar and guess what, it was a huge hit!!! This wine is one of my best experiments and whoever has tasted it so far have told me it is one of the best and tastiest wine! I will definitely try with germinated green gram next to see the difference in taste.... If you love homemade wine do try this recipe and let me know the result; I am sure you will love it :) :) 

Cherupayar Wine / Green Gram Wine / Mung Bean Wine

Ingredients:

Cherupayar /Green gram / Whole Mung Bean – 250 gms (1 cup)

Sugar- 625 gms

Lime juice and zest of 1 lime

Yeast- ¼ tsp

Raisins- 50 gm, chopped

Water- 1 ½ liters 

Method:

• Wash green gram and keep it in a strainer to drain it completely for at least 1 hour.
• Boil water and sugar and keep it aside. Add chopped raisins, lemon zest and lemon juice to the hot water and mix well.
• When the mixture becomes lukewarm, add washed and well drained green gram / cherupayar and stir well, sprinkle yeast; mix well and transfer to a sterilized bharani / bottle.
• 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

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Pineapple Wine Recipe

How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.  Today’s recipe for Pineapple Wine is one of the most requested recipes by my readers. The best part of this wine is that you can use every part of the pineapple to make the wine, the skin, the centre core and the flesh, there is no wastage at all. I must warn you that Pineapple wine is considered to be one of the strongest wines, so please be careful while consuming :D :D   

Pineapple Wine

Ingredients:

Pineapple - 2 kg (around 2 big pineapples)

Sugar -2 kg

Water - 4 ½ litres

Yeast - 1 tsp

Orange juice from 3 Oranges

Method:

• Wash the pineapple, cut off the top and bottom of the pineapple and chop them into small pieces including the skin and the centre core.
• Add sugar and water to the pineapple pieces and give it a nice boil for 5 minutes.
• When the mixture is lukewarm add yeast and the orange juice from 3 oranges.
• Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
• After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.
• Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  

Check out Tips for Making Homemade Kerala Wines

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Grapefruit Wine Recipe

As usual a short break from blogging become a little too long, as is the case every time. I thought therefore that the first post of the year should be a wine recipe to compensate for the long-time neglected blog :) :) ... Grapefruit is a popular citrus fruit that is a terrific source of vitamins, fibre and other nutrients. It has a tart and tangy taste with an underlying sweetness. Grapefruit makes a delightful wine with a sweet and tart taste. Even though the wine will be ready in 21 days, if you allow it to age longer, you will get a mellow wine!  

Grapefruit Wine

Ingredients:

Grapefruits - 6 nos

Sugar - 1 ½ kg

Water - 4 liters

Yeast - ½ tsp

Method:

• Wash grapefruits and wipe it with a kitchen tissue or clean cloth.
• With a citrus peeler or vegetable peeler thinly peel the grapefruit zest from 3 grapefruits without the white part. Extract the juice from the all grapefruits and keep aside.
• Boil sugar, water and grapefruit zest in a big vessel.
• When the mixture begins to boil, add grapefruit juice and bring it to a nice boil and turn off the flame.
• When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 14 days stirring daily.
• After 14 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

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Apple & Orange Wine Recipe

Many of my readers have requested the recipe for Apple wine. Since Christmas is around the corner I hope you can try this at home. I thought combining few oranges along with Apples will enhance the taste of the wine and I was not wrong. This wine can be a little stubborn to clear, due to the high levels of pectin in apples, so you may require extra time and patience to get a clearer end result. I made this wine a year ago, hence it is crystal clear in the picture but please don’t expect that as soon as you make the wine. Please read my earlier post on Tipsfor wine making that will help you a lot if you are novice in the field of wine making.

  

Apple & Orange Wine 

Ingredients:

Apples - 1 kg

Oranges - ½ kg

Sugar - 750 gms

Yeast - ½ tsp

Water - 3 litres

Method:

• Wash, core and chop apples into small pieces including the peel. (You can chop the apples in a food processor).
• Wash the oranges, with a citrus peeler or vegetable peeler thinly peel the orange zest without the white part. Extract juice from the oranges and keep aside.
• Boil sugar and water in a big vessel. Once the mixture boils, turn off the heat. Add chopped apples, orange juice and orange zest to the hot water-sugar mixture.
• When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
• After 21 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle.
• Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use. 

Check out Tips for Making Homemade Kerala Wines

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Ethakka Wine Recipe / Ripe Plantain Wine Recipe

It’s been a long time since I have posted a new wine recipe. Today’s wine is with Kerala Ethakka / plantain and it is a sweet wine. I have used one orange and two grapefruits in this recipe. If you cannot find grapefruit, you can substitute it with oranges. Please make sure to go through my earlier post “Tips on making Kerala Homemade Wine” before you attempt making wine at home, which will help clear lot of doubts and save your time and my time spent on clarifications!

Ethakka Wine / Ripe Plantain Wine

Ingredients:

Ripe Ethakka / Plantain - 3
Orange -1
Grapefruit -2
Raisins - ¾ cup
Water – 6 cups
Yeast – ¾
Sugar – 500 gms

Method:

• Cut Ethakka / Plantain in small pieces. Put ethakka pieces in a large pan and 6 cups water and bring this to the boil and simmer for approximately 15 minutes. Strain and pour the mixture into a clean large pan, while the mixture is hot making sure not to squeeze the ethakka / plantain pieces. Discard the ethakka pieces.
• Wash orange and grapefruit and wipe it with a kitchen tissue or clean cloth. Take out the zest from one grapefruit and orange with a citrus peeler or vegetable peeler. Add orange & grapefruit zest along with orange and grapefruit segments making sure not to add white pith or seeds, raisins and sugar to the hot boiled ethakka / plantain water.
• In a small bowl, mix ½ cup lukewarm water, ¾ tsp yeast and ¾ tsp sugar and keep aside for 10 minutes. When the mixture becomes frothy add it to the cooled mixture and mix everything well.
• Transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily. After 21 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle. Keep this again for 14 days untouched. After14 days strain the wine again, pour it in to clean dry bottles and use.

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Lemon Wine Recipe

 May every day of the New Year glow with good cheer & happiness for you & your family.

Happy New Year!

I made this Lemon Wine soon after I made Orange Wine last March.... At first just after the fermentation period, it tasted and looked like lemon juice and I was a little disappointed.... I kept the wine away and untouched for a couple of more months and again when I checked the wine, the pale color had changed to golden and the taste had changed drastically.... Now it has a unique zesty flavor of lemon mingled with the sweetness of raisins! Another successful wine experiment to add to my collection....  

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Homemade 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.

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Orange Wine Recipe

Last month I decided to experiment by making orange wine. I am glad I did because the result has exceeded all my expectations. It has a very unique zesty flavor that is quite distinct from other types of wine. So far all those who have tasted it have loved it. The wine is ready in less than a month and is quite strong too…so you don’t need to wait months for it to mature. If you like to have a unique wine this Easter try this, it’s easy to make with easily available ingredients and you can have a blast with family and friends :)....

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Jack Fruit Wine Recipe / Chakka Wine Recipe

May this Christmas fill your hearts with warmth, peace and joy! Have a Holy and a Blessed Christmas!

Hope all of you are ready for Christmas celebrations with family and friends..... Today’s Christmas special recipe is Jack Fruit Wine or Chakka Wine.... I got this recipe from my sister-in-law, Vimala sometime back..... since it is difficult to get Jack Fruit / Chakka here, or highly priced if available, I never got a chance to try it.... On my last vacation to Kerala there were a couple of jack fruits left over from that season at my mom’s place..... I love chakka and I ate ripe chakka to my heart content that day.... I even asked my aunt to make some Chakka curry/ puzukku too with unripened chakka… Chakka curry with kadumanga pickle is heavenly! So even after eating ripe chakka Chula/ jack fruit bulbs morning, afternoon and evening there was a lot left over..... and she was planning to make chakka halwa.... Then I thought about this wine recipe and told her will make some wine..... so we both made the wine that day and by the time I left Kerala the wine was ready..... so I took a bottle of wine from there and was waiting for the wine to age..... so here is how we made the wine....the quantity of water and sugar depends upon the chakka / jack fruit you use.... You may have to + or - water and sugar accordingly.....

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Homemade Mango Wine Recipe / Manga Wine

It’s November already and hardly 52 days left to Christmas :).... Like I asked in one of my last year’s post have you started your Christmas preparations like soaking fruits for Christmas cake or making wine etc? This year I don’t need to soak much fruits as I have some left over from last year but wine I need to check if there is enough to last till Christmas ;)....  And if in case you are looking for a nice Christmas cake or wine please check my old posts.... Now we will proceed to today’s wine recipe…. This wine was made after a phone conversation with my neighbor and cousin Saira.... during one of our chats the topic of wine making came up and we got the idea of Mango Wine..... for a week Mango wine was in my mind and I was thinking how it would taste etc..... so on my next grocery shopping I bought a kilo of ripe mangoes.....Since my Guava Wine was a huge hit I decided to follow the same recipe and after the fermentation period I gave a bottle to my cousin to taste and according to her husband this is my best trial :)..... I am waiting for next summer so that I can buy some Indian Alphonso Mangoes and try this wine one more time.... I know it’s not mango season now, but if you are a wine lover and whenever you get hold of some good quality mangoes do try this I am sure you will love it..... 

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Blue Lagoon Cocktail

We love drinks with blue Curacao and most of the time when we dine out I end up ordering a blue Curacao drink..... So recently when I found Curacao syrup I grabbed a bottle and made this simple cocktail..... all the measurements are eyeballed so adjust according to your personal taste.... I used white rum for the cocktail version and I think vodka might be a better option for cocktails.....  I also tried this with soda and sprite and both are nice.... For a mocktail version just omit alcohol.... Now the temperature has touched almost 50°C it was really refreshing on a lazy weekend evening..... And of course as I have more than half the bottle of syrup left you may soon find a lot of similar cocktails / mocktails with different combinations out here and also if you have any nice cocktail recipes please do share with me :)......

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Homemade Guava Wine Recipe / Perakka Wine Recipe

I got this recipe from my aunt a few years back. She gave me a bottle of this wine and the recipe when she visited me while I was holidaying in my home town. The moment I tasted the wine I was in love with it and it is now one of our favorites. Guava / perakka is not easily available here and when I found some a couple of months back I immediately made this wine. This wine is very sweet which mellows with ageing. I think the addition of kalkandam / rock sugar gives it a very nice taste and whoever has tasted this wine so far has given it 5 stars :) :)…. Thanks to Sally aunty for giving me this recipe.

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