Lime Blossom Sparkling Wine

Blanch (over-brew) the lime blossoms and peppermint leaves with hot water and cool with the lid closed.

Add the remaining ingredients and stir well until the sugar is completely dissolved. Cover with a dishcloth and leave in a warm place for about 6 to 7 days. Stir well every evening and morning.

When the liquid begins to bubble, strain through a scalded fine Geschirrhangl, pour into champagne bottles, cork and wire.

Store in the cool for 2 to 3 months. Bring to the table cold.

Tips:

Bottles, stoppers and wire baskets can be ordered from winery supply stores.

Be careful when opening, there is very high pressure in the bottles! Possibly place a baking dish underneath.

Summer in the kitchen, Hallwag Bern

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