Persephone Mead
Immerse yourself in the essence of nature with Persephone Mead, a captivating herbal and pomegranate infusion that harmonizes aromatic spices, delicate floral notes, and vibrant fruits. This enchanting elixir combines cardamom, cinnamon, and pepper’s warmth with the lush fragrance of elderflowers, rose petals, and fresh herbs, making it an exceptional beverage for any gathering.
ingredients
- 13 cardamom seeds (crushed)
- 1 stick of cinnamon (crushed)
- 10 black peppercorns (crushed)
- 1 cup dried elderflowers
- 1 cup dried rose petals
- 1 cup fresh yarrow
- 1 cup fresh violets
- 1 cup fresh dandelion petals
- 2 quarts pomegranate juice (no sulfites)
- About 3 cups water
- 1/8 cup raisins (chopped)
- 1/2 orange or lemon (chopped)
- 3 lbs thyme honey
- 1 bag black tea (or jasmine tea)
- 1.2 packets Lalvin D-47 yeast
steps
- 1.
In a large pot, combine crushed cardamom, cinnamon, black peppercorns, and 3 cups of water. Bring to a gentle boil and simmer for 15 minutes to extract flavors.
- 2.
Remove from heat and add dried elderflowers, dried rose petals, fresh yarrow, violets, and dandelion petals. Let steep for 30 minutes.
- 3.
Strain the herbal infusion into a large clean container, discarding solids.
- 4.
Stir in the pomegranate juice, chopped raisins, orange or lemon, and thyme honey until well dissolved.
- 5.
Brew black tea separately and add it to the mixture.
- 6.
Cool the mixture to room temperature before sprinkling in the Lalvin D-47 yeast.
- 7.
Seal the container with an airlock and let it ferment in a dark, cool place for 1-2 weeks until bubbly.
- 8.
Once fermentation is complete, bottle the elixir, leaving sediment behind, and refrigerate.
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