Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Red Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2.85 litres pink and red rose petals or 60 gram dried petals
- 285 ml. red grape concentrate
- 900 gram sugar
- 1 teaspoon mixed acids (citric, malic and tartaric)
- 0,5 teaspoon tannin
- 1 teaspoon yeast nutrient
- Activated wine yeast, Burgundy type
Directions
Activate the yeast before making up the wine must. Place the petals into the fermentation vessel togheter with the sugar and grape concentrate. Add 3 litres of hot water and stirr well with a wooden or plastic spoon to dissolve the sugar.
When cool (about 21°C) add the other ingredients including the wine yeast. Cover the vessel and set aside in a warm place to ferment for 4 days, pressing down the petals every day with a spoon.
After 4 days, strain the liquorinto a demijohn and if necessary, top it up with apple juice or cool, boiled water. Fit a bung and airlock and leave to ferment out to completion. Rack from the lees when a sediment begins to form.
This wine is drinkable very young, but will get better if you leave it for a few months.
You can collect the petals daily and place them in a plastic back in the freezer until you have enough petals.
Category:Maldivian Recipes
Category:Maldivian Beverages
Category:Beverages