Non-Alcoholic Raisin Wine and Passum

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This is the third of my posts on biblical food recipes.  Today I will consider non-alcoholic versions of raisin wine, and Roman passum.

Raisin wine was known at least as far back as 800 BCE. It is a sweet, sometimes almost syrupy drink and is a nice after dinner treat.  The prevailing modern recipes for it, take up to 12 days to prepare (and risk some alcohol production), but there are some simpler ones as well.

Method One:

Ingredients –

  •                   1 pound (450 grams) raisins or saltanas,
  •                   1/2 of a lemon
  •                   1/2 pound (225 grams) sugar or 1 to 1 1/2 cups honey (depending on taste)
  •                    3 litres water

Place the raisins into a large jar or crockery pot.  Finely slice the lemon and pace over the raisins.  Then bring the water to a boil and dissolve the sugar/honey into it, then poor over the fruit.  Stir and cover with a cloth.  Stir the mixture daily for a week, then strain and bottle.  It is ready in 10 to 12 days.

Method Two:

Ingredients –

  •                          1 1/2 pound (675 grams) raisins or saltanas,
  •                          1/2 of a lemon
  •                          1/2 pound (225 grams) sugar or 1  to 1 1/2 cups honey
  •                           3 litres water
  •                           Cinnamon stick optional

Place all the items into a pan and bring to a boil. Then lower to a simmer (adding cinnamon if used)and allow to slowly evaporate until reduced to 2/3 of original volume [about 2 or 3 days].  Sieve and bottle.

Method Three the Passum method:

Passum was a Roman drink made by re-hydrating raisins in wine.  Typically 100 grams of raisins would be used per pint (1/2 litre) of wine.  This would be left 2-3 days then sieved.

This however, is a non-alcoholic alternative method.

Ingredients –

  •                     200-300 grams of raisins or saltanas (depending on desired “raisin” taste.
  •                      1 litre of red or purple grape juice (I prefer Welsh’s for this)
  •                      1 Tbs honey

Place fruit into and juice into a pan and bring to a boil.  Add honey to the cooling mixture, and place onto a large jar or pot. Cover with cloth, and place in a cool place and allow the fruit to absorb as much liquid as possible (about 3 days).  Then place into a sieve, and squeeze out as much of the enriched juice as you can.  Chill liquid, and serve with a sprinkle of ground cinnamon.

As always, let me know how you get on.


2 thoughts on “Non-Alcoholic Raisin Wine and Passum

  1. Are the raisins edible afterwards?
    Where can I leave it to evaporate without being worried about dust and flies going into it? Can I leave it at room temperature or does it need to be in the fridge once finished?

    Liked by 1 person

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