“Homemade Parsley Wine”
“Traditional Home Book of Herbs” by Michael Janulewicz
 
1     lb. (450 g.) fresh parsley
2     lb. (900 g.) sugar
1     gallon (5 L.) of water
Teaspoon of all-purposed yeast
4     oz. (125 g.) raisins
Rind and juice of 2 lemons and 2 oranges
 
*Boil parsley and fruit peelings for 20 minutes, stain and stir in chopped raisins and sugar.  Allow to cool and add fruit juice and yeast.  Ferment until ready.
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