Black Currant Mint Mead
This Black Currant Mint Mead offers a tantalizing blend of tangy black currants and fresh mint, creating a refreshing summer beverage. Perfectly balanced, it captures the essence of warm days and lively gatherings. Serve it chilled, garnished with mint leaves, for an extraordinary twist on traditional mead that celebrates the season’s vibrant flavors.
ingredients
- 4 cups black currants, fresh or frozen
- 1 cup honey
- 1 gallon water
- 1 cup mint leaves, fresh
- 1 packet mead yeast (like Lalvin D-47)
- 1 lemon, juiced
- Optional: mint sprigs for garnish
steps
- 1.
In a large pot, bring 1 gallon of water to a boil.
- 2.
Once boiling, add black currants and simmer for 15 minutes to release their juices.
- 3.
Strain the mixture through a fine mesh sieve into a fermentation vessel to extract liquid, discarding solids.
- 4.
Add honey to the warm liquid, stirring until fully dissolved.
- 5.
Cool the mixture to room temperature and add the lemon juice.
- 6.
Add the fresh mint leaves, gently muddling them to release their aroma.
- 7.
Sprinkle the mead yeast over the surface, cover with a cloth, and let ferment for about 2 weeks, stirring daily.
- 8.
After 2 weeks, strain out mint leaves and transfer into sanitized bottles or jars.
- 9.
Seal bottles and refrigerate for at least 1 week to carbonate slightly.
- 10.
Serve chilled, garnished with fresh mint sprigs.
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