Tomato Wine

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Let the tomatoes be very ripe; mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar. This will ferment and should be allowed to do so, only keep it carefully covered from the flies. Skim off the foam as it rises, and when the liquor becomes clear, bottle it. This wine will be a pleasant acid, and should be served with sugar and water, in the tumbler with the wine.