Does anyone make wine? I think that tomatillos would make a great sparkling wine or sparkling non-alch wine. Anyone think this is a good idea?
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Does anyone make wine? I think that tomatillos would make a great sparkling wine or sparkling non-alch wine. Anyone think this is a good idea?
You need to be a member of AZ Herb Forum to add comments!
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Go for it, Grace! I have been thinking about making ginger beer and one of the lacto fermenting links (somewhere around here) had a great video for making a 'base' and then whatever soda you wanted to make. Let me know if you did not see that video and I will find it for you. While I have not done a lot of things with tomatillo's I made tomato water a couple of years ago - then used the residue to make pasta - and the almost clear liquid was amazing in taste so any veg/fruit you like would make a drink you would enjoy. Just my thoughts. :-)
Thanks Catherine, I remember my grandmother used to make ginger beer. I have also had Birch beer that is really good. I will look up the lacto fermenting links. I made pasta once and have been afraid to try it again. I will try it again it would be fun to experiment using different vegetables.
Hehe I was researching beer and wine making and found this recipe for Beer battered fish and tomatillo guacomale, sounds great.
http://www.huffingtonpost.com/2011/10/27/beer-battered-fish-with-t_...
That sounds good Grace. Rancho Tia Rosa serves a tomatillo salsa with their chips - wonderful. A note on my pasta reference. I made the pasta "sauce" from the tomato residue. I have made a wonderful egg pasta and it was delicious (just eggs and flour - very rich, but easily can have herbs and things added to it). Need to make that again. :-)