For cooking or drinking, these brews are worth the wait.
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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE