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Updated: November 17, 2013 20:47 IST

Beet it!

PARVATHY MENON
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SEASON'S SPECIAL: Beetroot wine
Special Arrangement SEASON'S SPECIAL: Beetroot wine

This Christmas, try this easy-to-make beetroot wine

It is that time of the year to start tasting wine... Here is a recipe that makes 6-7 bottles.

Beetroot wine

Ingredients

Beetroot – 3 kgs

Sugar – 2 and a half kg

Water – As needed

Cardamom – 6 nos

Cloves – 4 nos

Cinnamon – Two 1-inch pieces

Paddy grains – 2 tbsp

Method

Peel the beetroot. Wash well. Chop into small cubes. In a large vessel, place the beetroot and fill it with water that is 2 inches above the surface level of the beets. Boil the beetroot, adding 3 cardamom, 2 cloves and a piece of cinnamon, until soft and cooked. Squeeze the beetroot and strain through a clean muslin cloth. Squeeze the residue and add the residual juice. Keep aside to cool.

In a large utensil, place the sugar and 2 cups of water. Simmer until the sugar melts into a syrup, like honey in texture. Remove from flame. Add the beetroot extract. Stir well. Pour the beetroot juice into a ceramic jar. Add 3 cardamom, 2 cloves and a piece of cinnamon.

Wash the rice paddy grains and pat dry. Sprinkle the them the jar. Stir well. Close the jar. You could even tie with a cloth and string. Every day, open the jar and with a long-handled ladle, stir the contents. Close with the lid and cover with the cloth and tie with a string, each time.

Do this for the first 21 days. On the 22nd day, stop the stirring process. Leave, covered and undisturbed for 10-15 days. Pass the wine contents through a muslin cloth. Pour the main wine after keeping at room temperature for 2-3 hours into bottles that have been washed in hot water and dried the day before.

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