6 passion fruit
1 bottle dry white wine
1 tablespoon honey fluid ounces brandy
Squeeze the flesh and pips of the passion fruit into a glass jar with a lid. Add the white wine. Cover, shake and keep cool and dark for 5 days. Then strain the wine into a saucepan. Add the honey and heat gently just until the honey is dissolved. Let it cool, add the brandy, bottle and cap.
The authors say this can be made year-round with imported passion fruit and that it can be served, chilled, as an aperitif, with a splash of sparkling water.
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