INGREDIENTS

INSTRUCTIONS

Choose fruit or juice from the list above.  Hull strawberries; pit
(but do not peel) and slice peaches or plums.  Then puree fruit in a
food processor or blender.  Press raspberry puree through a fine
strainer to remove seeds. Measure puree; you need the amounts listed
in Part II for each fruit. Pour puree or juice into a 3 quart or
larger glass, ceramic, or stainless steel bowl.  Sprinkle with yeast;
if using lemon or lime juice, add 1 T sugar. Stir to moisten yeast.
Cover bowl with a cloth or paper towel and set aside at room
temperature to ferment, stirring occasionally. Mixture will bubble  and
rise in bowl.  When bubbles no longer appear when mixture is  stirred,
fermentation is complete (allow about 2 days for juices, 3  to 4 days
for purees).  Line a colander with 3 or 4 thicknesses of  moistened
cheesecloth, making sure cloths are large enough to hang  over sides of
colander. Set colander over a 6 to 8 quart stainless  steel, porcelain,
or enamel-coated metal pan.  Pour puree or juice  through cheesecloth;
draw together corners of cheesecloth and twist  cloth to extract juice.
(You may have to scrape puree from cloth in  order to force out as much
juice as possible.) Discard pulp and any  seeds; remove colander from
pan. To complete, see Part II. From: Jr  Byers  Recipes sent to me from
Bill, wight@odc.net

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 1424mg
Carbohydrates: 72.3g
Fiber: 18.3g
Sugar: 44.9g
Protein: 6.2g