Black Wolfberry Rice Wine

The wine needs to steep in a cool, dark place for approximately one month before it is ready. The recipe yields about one bottle, providing roughly 30 small servings.

Steaming them over boiling water for 7 minutes sterilises the berries and helps the colour and compounds infuse better into the rice wine.

Black wolfberries are exceptionally high in anthocyanins and are traditionally associated with supporting eye health, easing joint mobility, and providing antioxidant nourishment. The infusion is also traditionally valued for circulation and nourishment, as part of a balanced diet.

The recipe recommends serving in small amounts — about 1 to 2 tablespoons per serving. Because the wine is warming in nature, it is advised not to drink too much at a time, and those prone to internal heat should be especially moderate.

No — for those who cannot drink alcohol, including people with gout, liver issues, or those who are pregnant, the file suggests brewing black wolfberries as a tea instead, using about 1 tablespoon per cup of hot water. For children, the file suggests steeping them in mild rice vinegar with rock sugar as an alternative.