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Beetroot Wine

Ingredients:wine

Beetroot– 1 Kg, grated

Sugar – 2 Kg

Water – 4.5 liters (Boiled and Cooled water)

Active Dry Yeast – 2 tsp

Luke Warm Water – 1/2 Cup (for dissolving the yeast)

Cinnamon Stick – 1 (optional)

Cloves – 3 (optional)

Lime juice– from 4 limes

 

Method:

  • 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.

 

 

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