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Alcoholic Beverages pg 2 >  Wine, Tomato Wines



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LA CUISINE CREOLE, by Lafcadio Hearn (1885)

Let the tomatoes be very ripe ; mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar.
This will ferment and should be allowed to do so, only keep it carefully covered from the flies.
Skim off the foam as it rises, and when the liquor becomes clear, bottle it.
This wine will be a pleasant acid, and should be served with sugar and water, in the tumbler with the wine.

Bruise your berries, or small tomatoes; measure the juice, and add two pounds of sugar to each gallon; put it in a cask, adding two gallons of water to each four gallons of juice.
Let it ferment like blackberry wine.


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