HOME MADE WINES

TIPS
1 All containers, laddles, sievers are of plastic or wooden. No metals to be used or say
touched to wine while preparation. e g bangles,ring

2 Always use fresh and good quality fruit.

3 Have patience


GINGER N FRUIT WINE

Water 1.5 ltr
Ginger 50 gms
Raisins 250 gms
Banana 500 gms [over ripped]
Sugar 500 gms
citric acid 3 gms or 3 pinches
Vit B complex 3 tab
Yeast dry 20 gms
Vit c 3 tab


METHOD

Boil water with banana for 20 min, mash & strain with plastic sieve.
Take half a bowl of boiled warm water add yeast dissolve it & keep aside.
Boil 1.5 ltr water add sugar to dissolve. Add raisins again boil it for 10 min
Grind ginger
Mash raisins into the sugar water. Add mash banana pulp followed by citric acid,
ginger paste, yeast, vit B&C.
keep in a plastic jar for fermentation.
Stir it in every morning for 1 week by plastic or wooden laddle.
Strain it on 8th day by plastic sieve.
keep it in the plastic container for one month in warm place. Dont touch it.
After that strain it with the help of thick sponge sheet.
Pour it in bottles. Ready to serve.

LEMON PIE ON A CHOCOLATE CRUST

For the chocolate crust :-

(a) 1-1/2 cornflakes
(b) 2 tbsp Raisins
(c) 2 tbsp Almonds
(d) 1 cup Chocolate chopped


For the lemon filling :-

(e) 1 cup Fresh cream
(f) 5 gms China grass
(g) 1/2 cup Water
(h) 1 tsp Lemon rind
(i) 2 tbsp Lemon juice
(j) 1/2 tsp Vanila essence
(k) 1/2 cup Condensed milk
A few drops of lemon yellow colour.

For the garnish :-

(l) 1/2 cup whipped cream
Few lemon slices and mint leaves.

To prepare the chocolate crust :-

Lightly toast the cornflakes and crush .
Add the almonds and raisins and set aside.
Melt the chocolate in a pan over a low flame till it resembles a sauce.
Add this to the toasted cornflakes mixture and mix well.
Pour in a flan dish and refrigerate.

To prepare the lemon filling :-

Wisk the cream in a bowl till soft peaks form. Set aside.
Combine the china grass (Agar Agar) and water in a pan and heat over a low flame till
smooth.
In a bowl mix together it lemon rind, lemon juice, vanila essence, condensed milk and lemon
yellow colour and mix well.
Slowly add warm china grass (Agar Agar) solution mixing well so that it does not form
lumps.
Fold the fresh cream lightly into this mixture.
Pour the lemon filling on to the set chocolate crust and refrigerate for atleast 2 hours.
Garnish with swirls of whipped cream, lemon slices and mint leaves.