Herb Wines from Scratch: Peppermint Wine
For cooking or drinking, these brews are worth the wait.
By Richard W. Bender
December/January 1993
This drier, lighter wine is excellent for drinking as well as a good cooking wine. Any variety of mint can be substituted. For wine to be used only for cooking, you may wish to use three to four quarts of leaves for a stronger flavor.
RELATED CONTENT
This stew is flavored with bay, thyme, cinnamon, cloves and star anise. Pair it with a full-bodied ...
Herb lovers can use this handy chart to match up their favorite herb-rich meals with suitable, deli...
End the what-goes-with-which confusion with this handy chart....
With easy-to-find equipment, simple ingredients and the patience to wait a while, you can make your...
With easy-to-find equipment, simple ingredients and the patience to wait a while, you can make your...
• 2 quarts fresh peppermint leaves
• 2 1/4 pounds sugar
• 1/4 pound raisins
• 2 teaspoons acid blend or 4 limes
• 2 teaspoons yeast nutrient
• 1 package all-purpose or champagne yeast
Richard Bender is a creative herb enthusiast and nurseryman in Fort Collins, Colorado, who is currently working on a book on herbal bonsai.
For more recipes from Herb Wines from Scratch, click here.