Paan ka patta (betel leaf) is one of the most sort after after-meal mouth freshener in Indian cuisine. Today we talk about how to make wine from fresh beetle leaves. The recipe is similar to any flower wine. The only difference is that the astringency of Paan ka patta (Betel leaf) is very high so we use only moderate quantity of it. For yeast, red wine yeast is best as it pairs best with the high tannin wine.
Paan Patte ki wine
Make a perfect unique after meal dessert wine from India's famous betel leaf.
Equipment
- Balloon or airlock
- A container to ferment (tetra pack bottle is good enough)
- Straining cloth.
Ingredients
- 1 liter Tetra pack juice cranberry, litchi, apple and other mild juice white/straw-colored is preferred
- 2-5 leaf Betel leaf depends on taste, intensity and personal preference
- 200 gm Sugar 200gm per liter
- 2 gm Fruit Wine Yeast
- ¼ piece Arecanut/supari (optional) chop into fine pieces
Instructions
- Wash & blanch the betel leaf
- Crush them but don’t make a chutney out of them
- Add it to the fruit juice
- Pour sugar & pitched the yeast
- After it starts bubbling, attach an airlock.
Notes
In three days it should stop fermenting. Strain it, chill it and serve. Surprise your guest with this new Paan after a gourmet Indian meal.
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Video
Homemade betel leaf wine recipe | How to make wine from betel leaves | ವೀಳೆದೆಲೆ wine | Coorg Wines
It is betel leaf, not beetle leaf. Please correct as soon as possible.
Thanks we will correct it.
never thought this could also be made into a wine. is there anything you cannot ferment
Dear ankur can you share the making of betel wine with the 3 months of expiry.
sir this wine can be aged for years together. no issue for expiry