The problem is, it’s tricky to get the juice out of mangoes. Most mango wine recipes start with fresh whole mangoes. Single bottle quart batches are a great way to refine a recipe before investing a lot of money in homemade wine. I’ve made a few too many toxic 5-gallon batches to waste ingredients before I have a winning recipe. I’ll ferment just about anything that’ll fit in a carboy, but somehow I’ve never gotten around to making it.Īfter 10 years of home brewing, adding yeast to anything with even a hint of promise, we always make our first batches small. Stir it well before pouring it into the glass.Mango wine has a reputation for capturing the very essence of mango in a light and sweet summer wine. I do not like to store it for more than a day. Consume it within a day when it is nice and fresh. Make yourself a big pitcher of mango-iced green tea and store it in the fridge. You can also add a lime slice to the glass. ![]() Garnish with fresh mint leaves and serve chilled. If you like your tea sweeter, add more sugar.įill 4 tall glasses with ice and pour the tea over the ice. Once the tea is cooled, add ½ cup mango puree, 2 teaspoon sugar, and 2 tablespoon lime juice, and stir until the sugar is dissolved. Strain the tea using a tea strainer in a pitcher (jug) and let it cool down to room temperature. Do not steep it for over a minute otherwise, it will turn bitter. Once the water comes to a boil, switch off the heat.Īdd 4 teaspoon loose green tea (or 2 tea bags) to the pan and give it a gentle stir.Ĭover the pan with a lid and let the tea steep for 1 minute.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |