Directions
As usual I am back after a long hiatus ;) ;) If you are a regular
reader you would know
by now that if I intend to take a short break, it usually drags on for weeks :D
Since Christmas is around the corner, here is a
Rambutan wine recipe for you to try. Rambutan is one of my favourite fruits and
there are a couple of trees in my
father’s backyard. When Rambutan is in
season, Appa freezes it and keeps it along with passion fruit pulp for me to take it
to Kuwait J This
is a sweet wine and if you prefer less sweeter wine you may only need to add
750 gms of sugar. Do try this if you get hold of Rambutans and let me know....
Rambutan Wine
(Recipe adapted from
Vanitha)
Ingredients:
Ripe Rambutan - 100 nos
Sugar - 750 gm to 1 kg
Water – 3 litre
Yeast – ½ tsp
Cloves / Grambu – 8 nos
Cinnamon stick / Karuva
patta – 1 x 2” piece Egg white – 1
Method:
Using a small
paring knife, peel away the outer shell of rambutans and put the flesh with seeds in a big clean
sterilized bharani / bottle.
Boil sugar
& water and add boiled water to the Rambutan and mix well.
When the
mixture becomes lukewarm add yeast, cloves and cinnamon stick and mix well.
Beat an egg white well and add to the
above cooled rambutan mix, stir well to combine everything.
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.
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