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Ingredients:

• Dark Chocolate – 5 Ounces liquefied
• Silken Tofu – 1 1/2 Cups
• Ground Sugar – ⅔ Cup
• Merlot – ⅓ Cup
• Pure Vanilla Extract – 1-1/2 tsp
• Chocolate and nuts for garnish

Directions:

First melt the chocolate.

In a food processor, add all the ingredients and process until buttery.

Transfer it to the fancy cups and cover it.

Now place it in refrigerator for 5 hrs.

Before serving, garnish with chocolate & nuts, enjoy the yummy taste of mousse

Ingredients:

• Jack fruit pulp -1 kg
• Sugar – 750 gm
• Water – 2 liter
• Yeast – ½ tsp

Directions:

Add sufficient water to cover ripe jack fruit then cook well on slow flame. Then grain well like a pulp.

Prepare sugar syrup.

Now dissolve yeast in half cup warm water.

In sugar syrup add the yeast mixer and the jack fruit pulp mix well.

Now transfer it to the bottle, Keep away for 15 days.

Then strain and place for another 3 days.

This wine matures with age.

Ingredients:

• Cherries – 6 lb
• Campden tablets
• Sugar  – 2 ½ lbs
• Wine yeast
• Nutrient
• Water

Directions:

Clean the cherries & rinse, transfer into a fermenting container and crush.

Then transfer on 4 pints of boiling water. When cool, add 1 Campden tablet, crushed and dissolved in a little warm water.

Add sugar and water boil for 2 minutes, allow to cool & mix into the pulp.

Add yeast, nutrient & cover, permit to ferment for a week, stirring daily.

Draining and return to a clean fermenting bin allow for 4 days.

Put liquefied into a bottle, fit airlock and leave to ferment.

Once fermentation has finished shelf the wine as necessary, add Campden tablet after the first racking. Creates 1 gallon of wine.

Ingredients:

• Dried apricots  – 1 lb
• Dates  – 2 lb
• Barley  – 1/2 lb
• Brown sugar  – 2 lb
• Oranges –   2
• Lemons  – 2
• Water  – 1 gallon
• Wine yeast & Nutrient

Directions:

Mix sliced apricots, dates & barley. Taste of oranges & lemons in 6 pints water allow to boil & simmer for 10 min. straining onto sugar and enlarge oranges lemons juice.

Now stir well to liquefy sugar and Transfer into subordinate fermentation pot as soon as cool to 70 degree Fahrenheit.

Then include yeast and nutrient into the process & fit airlock.

On the top 1 gallon in 3 weeks. Have to delay 3 more months, formerly shelf another time & bottle. Allow for a year to maturity.

Ingredients:

• ice-cold dry sparkling  wine – 1/3 cup
• ice-cold orange juice – 1/3 cup

Directions:

Fill 1/2 full with chilled sparkling wine and above with orange juice.
Serve chilled.   Enjoy a sip