Beetroot Wine

Recipe by
Total Time:
14 days
Serves:10
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Ferment Recipe
Difficulty: Medium

The delicious Anglo-Indian recipe of Beetroot Wine is literally the easiest wine to make at home.

To make the beetroot wine, firstly the beetroot needs to be peeled, washed, and cut into pieces, which in turn need to be soaked in water for at least a couple of hours.

After that, the beetroot pieces need to be boiled in about 3 litres of water along with cloves and ginger until the beetroot becomes nice and soft. Take it off the heat, mash the beetroot pieces nicely and allow them to cool for a few hours.
After that, strain it and add lime juice, orange juice, and the sugar. When the mixture is appropriately cold, pour it into a stone jar.

Now, take ½ a tsp of yeast and spread it on a slice of toasted bread and allow it to float in the beetroot liquid, while keeping the jar shut tight for 14 days. After 2 weeks, strain the wine into another vessel before allowing it to stand for 1 more week to drain away any extra sediments. Enjoy with your dinner!

Take a look at more Drinks Recipes. You may also want to try Healthy Bhang, Best Raspberry Smoothie, Easy Ginger Beer

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4

Ingredients

How to Make Beetroot Wine

  • Peel and wash the beetroot and cut into pieces.
  • Soak the pieces in water for a couple of hours.
  • Boil the beetroot in 3 litres water together with the ginger and cloves till the beetroot is soft.
  • Mash well and allow to cool.
  • Strain it and add the sugar, orange juice and lime juice.
  • When cold pour into a stone jar.
  • Spread the yeast on a slice of toasted bread and allow it to float in the liquid.
  • Keep the jar closed for 14 days.
  • Strain the wine into another vessel.
  • Let it stand for a week then strain away the sediments and bottle.
  • Recipe Courtesy: Anglo-Indian Recipes