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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