Raisin Wine with Elder Flowers

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Boil six pounds of raisins in six gallons of water. When soft, rub them to a pulp, and pass through a colander to get rid of the stones; add this pulp to the water it was boiled in, put to it twelve pounds of white sugar and a half-pint of yeast. When clear, suspend half a pound of elder flowers in it to flavor the wine; withdraw the flowers and bottle off the wine.