Lololikka(Loovika) grows abundant back at my home in kerala. I have often seen my father preparing wine from it.It was a long process..starting from collecting ripe lololikka from the tree.I am not sure about its English name …did a bit searching and found out its looks similar to scram berry…but i am not very sure about it..this Berry is also seen common like nelikka(gooseberry) in kerala..Preparing wine during christmas is quite common among Kerala Christian families.Now coming to the recipe..
- Lolikka- 1 kg
- Sugar- 1kg
- Water- 1 litre
- Mix sugar and water to a rolling boil(meaning:When water is at a rolling boil, it has bubbles all over (not just on the sides) and it is boiling vigorously) in a pan . Switch off stove.
- Cool down the syrup to room temperature. Strain to remove any impurities. Keep aside.
- Wash the lolikka well in running water.
- Spread on a kitchen towel and wipe them one by one completely dry with a clean and dry piece of cloth.
- Layer the them in a dry, clean sundried bharani (traditionally in Kerala this vessel is used for storing pickles,brewing wines ,squash etc) or the traditional earthen pot.
- Pour the cooled sugar syrup over the berries in the bharani. Close the bharani with its loose lid with a cloth tied around the mouth.
- Stir the mixture everyday with a wooden ladle. If you happen to see a fungal layer on top, skim and discard carefully from the surface.
- The wine needs to ferment for 21-22 days.
Strain the mixture using a clean and dry muslin cloth.
- Retain the berries after liquid part has passed through.
- Transfer a few at a time to a broad and deep metal sieve and extract the pulp gently from them. Discard the remains.
Caramelizing (to provide the wine color)
Sugar- 1 cup
Hot water -3/4 cup
- Place a clean dry pan on medium fire.
- Add sugar to it and stir continuously till it melts and acquires a golden brown color. Switch off flame and add hot water to this syrup .
- Be careful not to get burnt since the hot syrup will bubble up and burst over. The colour will change to deep red now.
- Return to low heat and melt them completely by a gentle simmer. The syrup should not boil much or thicken (as a thick syrup doesn’t blend with the wine).
- Cool and add this whole syrup to the wine and Combine well.The wine now has a beautiful deep red color. Aging of wine will enhance the taste..