A recipe for Marigold Wine
25 Kg marigolds (use Calendula officinalis only)
4 litres water
1/2 tsp tartaric acid
The rind and juice of 3 tangerines or other soft citrus fruit
The rind and juice of 1 lemon
1¼ cups white raisins, finely chopped
2 lbs granulated sugar
- Bring the water to a boil.
- Add the sugar, stirring until dissolved.
- Wash the flowers and put into a muslin bag to drain.
- Draw off one cup of the liquid, add citrus peel and heat to just on the point of boiling.
- Cool to body temperature, then pour back into the original container.
- Add raisins, citrus juice, yeast, and yeast nutrient and tartaric acid.
- Cover and leave for five days to ferment, stirring twice daily.
- Strain through a double thickness of muslin.
- Pour into a fermenting jar fitted with a fermentation lock and leave.
- Rack the wine as it begins to clear.
- When completely clear, store in a cool, dark, dry place for around six months.