Balm Wine

Ingredients:

  • 4 pints balm leaves (crushed)
  • 1 lemon
  • 1 orange
  • 1 pound raisins
  • 3 pounds sugar
  • 1 gallon water
  • 2 ounces yeast

Directions

Place the lemon balm leaves together with the rinds and juice of the lemon and orange, the raisins and the sugar in a preserving pan. Bring the water to the boil in a separate pan and add to the leaves and fruit. Stir and when cool (70° F), add the yeast.

Cover and leave to ferment in a warm place (the airing cupboard is ideal) for seven days. Siphon into a fermenting jar and plug the top of the jar with an airlock (or cotton wool if no airlock is available).

When the wine has cleared and there are no further bubbles, bottle, making sure to leave the deposit in the fermentation jar.

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