Spiced Ginger Wine

Source: Chicago Tribune

Yield: 5 1/2 cups

This recipe, adapted from the restaurant at the Brunton Boatyard Hotel

in Cochin, India, makes a bracing beverage with a strong spice and ginger kick.

Though the drink is not really a wine, it would indeed be nice with the addition of a little brandy or other alcohol of choice. Serve cold with plenty of ice cubes

for a refreshing warm-weather drink, or straight up in a cordial glass for

sipping as an after-dinner digestif.

8 cups water

1/2 pound ginger root, peeled, cut into 1-inch pieces

4 cardamom pods

1 teaspoon ground each: cinnamon, cloves

3/4 cup sugar

Juice from 3 limes

2 teaspoons honey

Place water in large, heavy-bottomed saucepan with ginger, cardamom,

cinnamon and cloves. Heat to boil; reduce heat. Simmer 1 hour, 20 minutes. Add half of the sugar; stir to dissolve. Strain liquid into large stainless-steel bowl; discard spices.

Place remaining sugar in small saucepan with 1 tablespoon lime juice;

cook over medium heat, stirring constantly, until sugar is golden brown,

about 4 minutes. Add to liquid in bowl; stir to dissolve. Stir in remaining lime juice and honey. Chill 2 hours.