Beetroot– 1 Kg, grated
Sugar – 2 Kg
Luke Warm Water – 1/2 Cup (for dissolving the yeast)
Cinnamon Stick – 1 (optional)
Cloves – 3 (optional)
Lime juice– from 4 limes
- Wash beetroot, peel off the skin and grate using a grater or food processer.
- In a big vessel add grated beetroot along with water and boil.
- Reduce the heat to medium and boil for 10-15 mints.
- Turn off the heat and let it to cool to lukewarm.
- Strain the boiled beetroot water using a muslin cloth into Ceramic or glass Jar and discard the grated beetroot.
- In a small bowl take ½ cup lukewarm water, sprinkle yeast and 1 tsp sugar, mix and leave it to rise.
- Add the yeast mixture, half the sugar, cinnamon stick, clove and lime juice to the strained lukewarm beetroot water in the bottle and mix well until the sugar dissolves.
- Once the mixture is cooled completely keep it aside for 20 days untouched.
- After 20 days, strain the mixture again using a muslin cloth. Add the remaining part of the sugar and mix well.
- Close and Keep for another 20 days so that all the sediments settle down and the wine becomes clear. Strain the mixture again using a muslin cloth.
- Store the wine in clean, dry glass bottles. While serving, pour it carefully without disturbing the sediments. The longer the wine is stored, the better the taste.