Traditional Scottish Recipes
- Ginger Wine

Ginger wine has been a popular drink for cold winter's nights - or as an addition to whisky to make a "Whisky Mac". This recipe is adapted from the original published in Mrs Beeton's famous work and makes 4.5 litres (8 pints).

4.5 litres (8 pints) water 1.4 kg (3 lb) sugar One lemon - zest and juice 1 tsp fresh yeast 110g (4 oz) raisins, stoned and chopped 40g (1 oz) ginger, peeled and bruised 75 ml (2 fl oz) brandy

Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil, simmer for 1 hour. Remove any scum and transfer to a large bowl. When it is luke-warm, add the yeast and leave overnight.
Next day, strain the lemon juice and add to the mix along with the chopped raisins. Place everything in a suitable vessel.
Stir the wine every day for 14 days. Add the brandy. Stop the vessel down by degrees and in a few weeks it will be ready to bottle.

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