Tropical Ancho Paradise Mead
Indulge in the flavors of paradise with this Tropical Ancho Paradise Mead. This refreshing beverage melds the sweetness of ripe tropical fruits with the warm, smoky spiciness of ancho chilies. It's a perfect sip for hot summer days, transporting you to a sun-kissed beach with each taste. Enjoy the balance of fruitiness and heat, making it an exquisite choice for backyard gatherings.
ingredients
- 3 cups honey (preferably wildflower or clover)
- 1 gallon water
- 1 cup pineapple juice (freshly squeezed or high-quality)
- 1 cup mango juice (freshly squeezed or high-quality)
- 1/4 cup lime juice (freshly squeezed)
- 2-3 dried ancho chilies
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 packet mead or wine yeast (like EC-1118 or Lalvin D47)
- Optional: fresh fruit slices for garnish (pineapple, lime, or mango)
steps
- 1.
In a large pot, combine honey and water over low heat, stirring until honey dissolves completely.
- 2.
Remove from heat and let the mixture cool to room temperature.
- 3.
Add the pineapple juice, mango juice, and lime juice to the cooled honey-water mixture.
- 4.
Carefully remove the seeds from the ancho chilies and add the chilies to the mix, along with the cinnamon and vanilla extract.
- 5.
Sprinkle the yeast on top (no need to stir) and cover the pot with a clean cloth.
- 6.
Allow the mixture to ferment at room temperature for 1-2 weeks, stirring gently every few days.
- 7.
Once fermentation slows (fizzing diminishes), strain out the ancho chilies and transfer the mead into sanitized bottles.
- 8.
Cap the bottles and let them age in a cool, dark place for at least 4-6 weeks to develop flavors.
- 9.
Chill before serving, garnished with fresh fruit slices, and enjoy this tropical mead paradise!
