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Ginger Wine

Quarter Kilogram Ginger
100 Grammes Sugar
500 Ml. Water
20 Nos Chillies, Kashmir
1.5 Kilogram Sugar
1.5 Liter Water
Half Tablespoon Cloves (spice)
12 Sticks Cinnamon
12 Nos Cardamom
A Little Citric Acid

Method:

Peel and smash or grind coarse quarter kilogram of ginger.
Burn quarter pound of sugar.

Boil: 1 pint water and while boiling add twenty Kashmir chillies, boil till soft.

Then add the following: ground ginger, burnt sugar, two and three quarter pound sugar, 3 pints water, half spoon cloves, 12 stick cinnamon and 12 cardamoms, (crush the inner black seeds) and put and boil well for half and hour.

Add one and a half teaspoon of citric acid. Give it a good boil. Allow it to cool, and then bottle. The wine should be brown in colour. It depends on the burnt sugar.

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