Sunset in Samara Tropical Mead
This exquisite Honey Fruit Elixir blends the sweetness of orange blossom honey with vibrant fruits and soothing spices. Bursting with tropical flavors from mango and pineapple, and enriched with zesty lime and orange, this refreshing beverage offers a unique twist. Infused with ginger and a hint of black tea, it’s perfect for gatherings or a revitalizing treat anytime!
ingredients
- 14 ½ lbs orange blossom honey
- Water (enough to achieve desired consistency)
- 2 pineapples, peeled and chunked
- 4 mangoes, peeled and chunked
- 1 tangerine, sliced and seeded
- 2 cups dried cranberries (sulfite-free, organic)
- 7 oz ginger juice
- 1 cup strong black tea
- Zest of 2 limes
- Zest of 3 oranges
- Yeast energizer tablets (as directed)
- 2 packets Premier Cuvee yeast
steps
- 1.
In a large pot, gently heat 2 gallons of water and dissolve the orange blossom honey, stirring until fully integrated.
- 2.
Add the ginger juice, strong black tea, lime zest, and orange zest. Remove from heat and let cool to room temperature.
- 3.
Once cooled, stir in the yeast energizer tablets as per package instructions.
- 4.
In a food processor, blend the chunked pineapples, mangoes, and tangerine into a smooth puree, then add this to the honey mixture.
- 5.
Add the dried cranberries, stirring to combine all ingredients thoroughly.
- 6.
Sprinkling the Premier Cuvee yeast over the top of the mixture, gently stir it in without vigorous agitation.
- 7.
Cover the pot with a clean cloth, allowing it to ferment at room temperature for 5-7 days, stirring daily.
- 8.
Once fermentation is complete, strain the mixture into bottles, discarding pulp and sediment.
- 9.
Seal the bottles and refrigerate; consume within 2-3 weeks for optimal freshness.
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