Mother Earth Living

Herb Wines from Scratch: Peppermint Wine

For cooking or drinking, these brews are worth the wait.
By Richard W. Bender
December/January 1993


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This drier, lighter wine is excellent for drinking as well as a good cooking wine. Any variety of mint can be substituted. For wine to be used only for cooking, you may wish to use three to four quarts of leaves for a stronger flavor.

• 2 quarts fresh peppermint leaves
• 2 1/4 pounds sugar
• 1/4 pound raisins
• 2 teaspoons acid blend or 4 limes
• 2 teaspoons yeast nutrient
• 1 package all-purpose or champagne yeast

Richard Bender is a creative herb enthusiast and nurseryman in Fort Collins, Colorado, who is currently working on a book on herbal bonsai.

For more recipes from Herb Wines from Scratch, click here.








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