This is the season of rose apples aka chambanga. We have a lot of them in our yard. Last month, seeing a lot of them getting fallen down and wasted, I thought of trying something with it. The first idea that came into my mind was making wine using these rose apples and here is the recipe of the one I made.
Clean the chambangas well, remove the seeds and slice it into small pieces.
Add sugar, water, yeast and keep it in a wine bottle for 21 days.
After 21 days, open it and filter out the clear top liquids. Discard the sediments.
Keep the liquid in the same bottle for another 21 days more.
On day 42 you will get strong chambanga / rose apple wine.
Serve it with cakes….
Adding 4 or 5 cloves (grambu) can make it more kicking.
I’m Renoos, officially called as Dr Regina M, a doctor at profession, good wife at home and a budding cook in Kitchen. I’m completely in love with food and you’ll most likely find me covered in flour, chocolate or both if I am not at the hospital :)
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