Metroplus » Food

Updated: November 17, 2013 20:47 IST

Beet it!

Comment   ·   print   ·   T  T  
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


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


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.

More In: Food | Metroplus | Features
This article is closed for comments.
Please Email the Editor

The versatile poha adapts itself to a South Indian favourite- vadai »

The seeds and leaves of this Mediterranean native are part of our cuisine for good reason. »

Six simple steps to a crunchy, yet chewy, rich cookie. »

A sour and spicy affair from the stable of South Indian cuisine »

Latest in this section



Recent Article in Food

Pritha Sen and her dishes served at the recently Goalondo Steamer food festival in Gurgaon

Gaining steam, moving ahead

We live in interesting times. If you are a good cook and want to showcase your food, you don’t have to run or own a restaurant or a cater... »