Mint Wine

Various wines made by women from the Rural Agricultural Development Agency (RADA) Photo by Franz Marzouca

Winter 2007, JamaicanEats magazine

  • ½ pound/225 g mint leaves
  • 4 pounds/2 kg
  • 16 cups water
  • ½ ounce yeast
  • 1 pound/450 g raisins, washed
  • Juice of one orange


  • 1. Put mint leaves in a large (non-metallic) container – plastic, glass, earthenware.
  • 2. Add sugar.
  • 3. Pour boiling water over sugar and mint leaves. Cover with towel and let cool to room temperature.
  • 4. Dissolve yeast with a little bit of sugar and lukewarm water.
  • 5. Add yeast to mint mixture.
  • 6. Cap or lock the container, place in a black plastic bag and store in a cool dark place for 14 to 21 days.
  • 7. Remove container from storage and strain the content using a sieve.
  • 8. Strain again, this time using a soft cloth.
  • 9. Pour into sterilized bottles. Label and again store in a black plastic bag in a dark place.
  • 10. Let age for about six months.

To make wine, instead of vinegar, ensure that the containers used for storage are sterilized.




-By Gloria Williams

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