This wine is served at the Summer Solstice, to celebrate the start of the season and an abundant crop. I was first leaning towards apple or pear as a base, but those will be more autumnal, since that’s when they’re harvested. Instead, I looked to the fruits and flowers of springtime- strawberries, elderflower, that sort of thing. I also took some inspiration from German May wine, which is infused with sweet woodruff. My mind cast back to the snowberry cordial I made for Elder Scrolls, red wine infused with cranberries and fortified with brandy. It’s a doozy, and the notion stuck. However, the faerie wine at the solstice is described as being fizzy, so I adapted it! I made a strong flavored syrup that can be mixed with either prosecco or champagne, or a sparkling non-alcoholic cider for those not imbibing alcohol.
Faerie Wine Recipe
Makes: enough for at least 6 servings – prep: 15 minutes – Chilling: at least 1 hour
Ingredients:
- 1/2 cup sliced strawberries
- 2 cups white grape juice
- 1/2 cup honey
- a few sprigs of fresh thyme
- generous pinch ground cardamom
- 1/4 cup elderflower liqueur
- dash of edible luster powder
- 1 bottle prosecco, chilled
Begin by combining the white grape juice, berries, honey, thyme, and cardamom in a medium saucepan. Bring to just under a simmer, when it’s started to steam and the honey has dissolved. Remove from heat and strain into a clean bottle. Allow to cool somewhat, then add the elderflower and the luster powder. Allow to cool completely.
You can either mix each serving to taste, or make a larger punch bowl.
Mocktail Variant: Substitute the white wine for white grape juice, the elderflower for an elderflower syrup like Ikea sells, and the prosecco for a ginger ale.
The infredients says white grape juice but in the mocktail footnote it says white wine can be substituted with white grape juice. Just checking that it’s a mistake in the recipe and I’m actually meant to use white wine for the cocktail. I’m assuming any sweet white will do?