The pink, red and purple berries are grown in arid lands of Rajasthan & Madhya Pradesh, these are often called Blue Berry of India. These grow in the wild during the summer months. The sweet-sour berries can be eaten as a snack or made into a beverage.
It is rich in antioxidants, Vitamin C and has a lot of health benefits. Its high acidity, pink color juice, and astringency make it an ideal for making rosé wine.
Since these berries have a very short shelf life, they are consumed within a few days of plucking. However, if you convert to a Sherbat (Sweetened Beverage), once can relish these flavors for over a year.
Phalse Wine: Indian BlueBerry
- fermenter with airlock
- 700 gm Ripe Phalse Purple and deep Red. Avoid Green
- 200 gm Sugar
- 3 gm Red Wine or Cider Yeast
- Take 750gm of Phalse Berries.
- Clean and wash them to remove any twigs, rotten fruit or mud
- Squash them in a grinder to separate the seed from the pulp
- Use a spoon and a Challni (Sieve) to separate out the seeds.
- Add some water to extract all the pulp, pink color and flavors.
- A pinch of rock salt (pink himalyan salt) will enhance the flavor and aromas
- Add 200gm sugar and top it to water to make about 1 Liter of Phalse Sherbat
- It will look like a pink colored cloudy liquid but it it will clear up during fermentation.
- Add 2-3gm of red wine cider yeast and attach an airlock.
- After a week, filter in a coffee strainer.
- Keep the fresh wine in refrigerator for a day and serve the lovely Rose colored pink wine.