Ingredients

Method:

Peel and smash or grind coarse quarter kilogram of ginger.
Burn quarter pound of sugar.

Boil: 1 pint water and while boiling add twenty Kashmir chillies, boil till soft. 

Then add the following: ground ginger, burnt sugar, two and three quarter pound sugar, 3 pints water, half spoon cloves, 12 stick cinnamon and 12 cardamoms, (crush the inner black seeds) and put and boil well for half and hour. 

Add one and a half teaspoon of citric acid. Give it a good boil. Allow it to cool, and then bottle.       The wine should be brown in colour.   It depends on the burnt sugar.

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