Ginger Wine

Ingredients:

Ginger          -- 250 gm.
Sugar            -- 1 ¼kg
Dried Red chillies -- 10 - 12
Citric Acid  -- 2 tsp
Yeast            --  ¼ tsp
Water           --  3 liters

Preparation :

Grate the ginger. Add the sugar, ginger and chillies to the water and let it boil.
Reduce the flame and let it simmer for about 20 - 25 minutes. Keep it aside.

The next day, strain the wine into a big glass bottle / big glass vessel. The bottle should be clean and dry.

In ¼ cup of luke warm water, add yeast and a teaspoon of sugar and let it rise.

Add citric acid and the yeast to the bottle and mix.Leave for 3 days.

You will see sediments in the bottom, without shaking the bottle, transfer the wine into smaller bottles.

Serve chilled.

Beetroot–Ginger Squash

Ingredients(Serves 20 - 25):

Beetroot      --   1 kg
Ginger          --   250gms
Lemon         --   6 big / 1½ cup juice extracted
Sugar            --   approximately 2 kg.
Citric Acid  --   1 tbsp

Preparation:

Cut/ Grate the beetroot and ginger into small pieces. Cook them in 6 cups of water until they are tender. Let it cool completely. Grind it in a mixer and strain the juice.

Measure the juice extracted in a cup and add double the amount of sugar. ie for 1 cup of juice add 2 cups of sugar.

Let it boil and once it starts boiling add the lemon juice and the citric acid.

Let it boil for 4 - 5 minutes, until the juice is slightly thick and then switch off the flame.

Let it cool completely. Pour the squash into sterilized bottles and store. Optionally, you can omit the citric acid, but you ll need to store it in the refrigerator.This can be stored for more than a year in the refrigerator.

To serve, add ¼ cup of squash into a glass and fill it with chilled water.Mix well. Add more sugar, if required.