Longan Wine

Why people make this wine

Nourilo had just finished a couple of bottles of homemade lychee wine and loved using a splash of it in cooking — but lychee season was over. Lucky for him, big plump shi xia longan were going cheap, so he made longan wine the same way. Most longan wines use the dried fruit soaked in rice spirit; using fresh longan with rock sugar gives something nourishing without being too heating. Longan pairs naturally with goji berries, a combination traditionally said to support the liver and kidneys, build essence and blood, and calm the spirit.

Method

1. Dissolve the rock sugar in the distilled water over heat, then let it cool completely.
2. Peel and pit the longan. (Tip: chilling the fruit first makes pitting easier and cleaner.)
3. Place the longan flesh in a clean glass jar.
4. Pour in the osmanthus wine and the cooled sugar water.
5. Seal and let it steep 2–3 months before drinking.

Nourilo’s Tips

Keep everything scrupulously clean and dry — the shells carry bacteria and residues, so rinse the flesh with distilled water and make sure no raw water gets in, or the wine can turn. If your batch goes cloudy, develops sediment and an off smell, it has spoiled and should not be drunk.