|Our innocent looking courgette plant|
Anyway, I consulted my recipe books and have adapted C J J Berry's recipe for Marrow Wine. On Friday 1st September, I grated the zucchini (must not call it 'marrow') using the food processor, only discarding the very ends. I put this in my bucket, along with the juice of two oranges and 2-and-a-bit ounces of grated ginger. I added 2 lb 12 oz sugar and poured over 6½ pints of boiling water. At this stage what I have made is a sweet zucchini soup.
|The grated zucchini|
Tuesday (5th September) was my only night in this week, so that is when I sieved the liquid into its demijohn. Once I had removed the bulk of the vegetable matter with a colander, this was a quick job. It is probably not worth noting that I should have used a pint less water (it is highly likely that I won't be making this again). The taste at this stage is unpromising and its colour is dishwater grey-green. I will deem anything better than 'nasty' for this wine as a monumental success.
If you want to see how this wine turned out (and I recommend that you do so if you are thinking of following this recipe), click here.