Apricot and Peach Wine

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds of the pulp, add one quart of water; let this stand twenty-four hours; then strain, and to each gallon of the juice, add two pounds of loaf sugar. Let it ferment, and when perfectly clear, bottle it. Peach wine is very nice, and may have a few of the kernels added for flavoring, if wished.