Black Wolfberry Rice Wine

Why people make this infusion

A friend brought Nourilo a gift of premium black wolfberries sourced directly from their origin region in China — deeply purple, packed with anthocyanins, and noticeably more potent than the ordinary supermarket kind. Anthocyanins are pigments that give blueberries and other dark berries their colour and are associated with antioxidant activity; black wolfberries are considered among the richest natural sources. Nourilo brewed some as tea (the colour turns a vivid purple-red) and steeped the rest in rice wine. After two months, he opened the bottle to find a fragrant, mellow wine with a beautiful colour. Beyond eye support, the infusion is traditionally valued for circulation, joint ease, and anti-ageing nourishment.

Method

1. Place the black wolfberries in a steaming dish and steam over boiling water for 7 minutes. This sterilises them and helps the colour and compounds infuse better.
2. Allow to cool completely.
3. Transfer to a clean, dry glass jar.
4. Pour in the rice wine. Add a small amount of crushed rock sugar if desired.
5. Seal the jar and store in a cool, dark place.
6. The wine will be ready to drink after approximately one month.
7. Serve in small amounts (about 1–2 tablespoons per serving).

Nourilo’s Tips

• This tonic wine is traditionally associated with supporting those with elevated blood pressure, cholesterol, or blood sugar (“three highs”), easy fatigue, hormonal imbalance, and dull skin.
• Because it is warming in nature, do not drink too much at a time. Those prone to internal heat should be especially moderate.
• For those who cannot drink alcohol (gout, liver issues, pregnancy): simply brew black wolfberries as a tea. Use about 1 tablespoon per cup of hot water; the colour turns a beautiful purple-red. For children, steep in mild rice vinegar with rock sugar as a treat.
• You can add crushed rock sugar to the wine for a more pleasant flavour.